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Winter Minestrone Soup: Hearty Vegetable Recipe

Traditional Winter Minestrone Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 2 tbsp Olive oil Extra virgin preferred
  • 1 medium Onion Diced
  • 2 medium Carrots Diced
  • 2 stalks Celery Diced
  • 2 cloves Garlic Minced
  • 28 oz Diced tomatoes Canned, undrained
  • 15 oz White beans Canned, drained and rinsed
  • 1 cup Potatoes Peeled and diced
  • 1/2 cup Quinoa Rinsed well
  • 6 cups Vegetable broth Low sodium
  • 2 cups Kale Stems removed, chopped
  • 1/4 cup Parmesan cheese Grated, for garnish
  • 1 whole Lemon Juiced

Instructions
 

  • Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  • Add the diced onion, carrots, and celery to the pot, sautéing for about 5 to 7 minutes until the vegetables are softened.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Pour in the diced tomatoes with their juices, white beans, diced potatoes, rinsed quinoa, and vegetable broth.
  • Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the potatoes and quinoa are tender.
  • Stir in the chopped kale and continue to simmer uncovered for 3 to 5 minutes until the greens are wilted.
  • Remove the pot from the heat, stir in the fresh lemon juice, and ladle into bowls.
  • Garnish each serving with freshly grated Parmesan cheese and serve immediately.