Minestrone is one of my favorites, and this version of winter minestrone soup with lots of seasonal vegetables, such as potatoes, cabbage, kale, and parsnips doesn’t disappoint. Winter Minestrone Soup is the perfect candidate for Bowl of Delicious’s January theme of recipes that fit the Mediterranean diet. Aside from its Italian roots, this soup is packed with plant-based goodness- tons of veggies, white beans, and quinoa- staples of the Mediterranean Diet. It’s made extra delicious topped with a good portion of extra-virgin olive oil and some parmesan cheese for that delicious, salty, umami punch.
Traditional Minestrone soup uses small pasta, such as ditalini. I chose to use quinoa instead for a few reasons. First, it’s a whole grain (well, techinically a seed), so its nutritional value is better than pasta. Second, it holds up very well when it’s cooked, meaning you can freeze this or make it in advance and it won’t turn mushy like pasta would. Third, I thought the nutty, slightly crunchy texture paired so well with the root vegetables in this version of Minestrone. I used tri-color quinoa, mostly because I think it’s pretty. I also find it has a bit more of a chew than white quinoa. You can use whatever you want, or even substitute it with another whole grain such as farro or barley. Just be sure to check on the cooking times for whichever grain you choose (see recipe notes).
This recipe couldn’t be easier to make. I made mine in a dutch oven on the stovetop, but I’ve also provided Instant Pot and slow cooker instructions in the recipe below. To save time, you can prep ahead by chopping the vegetables beforehand. Here’s a handy trick with prepping potatoes ahead of time- to keep them from going brown (like apples do), keep them submerged in water in your fridge. When you are ready to use them, just drain and add to your recipe!
Potatoes are one of my favorite vegetables to cook with. They are so versatile and convenient, especially because they last for a long time in the pantry. They are a staple in every cuisine around the world, and I love how they absorb the flavors of whatever they are cooked with. It’s like working with a blank canvas. I used baby red potatoes for this soup- their waxy texture means they hold their shape a bit better than their starchy peers (like russets). The skin of red potatoes, especially the baby ones, is super delicate, meaning there is no need to peel them.
There are a few things that make this soup extra special, besides the delicious seasonal ingredients. First, I used very little oil to cook with – only 1 tablespoon. After the soup was done cooking I added more, in addition to topping when serving, since extra-virgin olive oil is most pure in taste when it isn’t heated up. I also put a parmesan cheese rind in the soup while it cooked, which helped flavor the broth. Most grocery stores sell them already separated from a parmesan wedge- I got a three-pack for only 90 cents! I also used chicken broth as the base for the soup, which adds tons of flavor. To make this vegetarian, feel free to use vegetable broth. And to make it vegan/dairy-free, simply omit the parmesan cheese. Finally, canned fire-roasted diced tomatoes are much more flavorful than fresh, especially since they are out of season right now. If you like this, you’ll love this green machine minestrone soup and this rosemary minestrone soup! Here’s the printable recipe for Winter Minestrone Soup with Root Vegetables and Quinoa! Enjoy, and stay warm :-)
