This Winter Minestrone Soup is made exclusively with vegetables that are at their best in this time of the year. Thick, comforting, a true flavor bomb, this soup will definitely leave you craving for more!
Ingredients
1½ cups cooked cannellini or butter beans , rinsed and drained (1 15 oz. can if using canned / ¾ cups if using dry)
2 tbsp extra virgin olive oil
2 medium carrots , peeled and diced
1 cup celery , diced
1 cup red onion , diced
3-4 cloves garlic , minced
2 bay leaves
2 tsp fresh thyme leaves
8 cups vegetable or chicken stock or water (only needed if you don’t cook beans yourself)
1 cup celeriac , cubed
1 medium sweet potato , diced
1 (14 1/2-ounce) can diced tomatoes with juice
1/2 cup uncooked quinoa
Sea salt and freshly ground pepper
2 cups chopped fresh kale , thick ribs removed
3 tbsp finely chopped basil
2 oz (60g) Parmesan , grated (omit for vegan)
Instructions
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