Tuscan Winter Minestrone
Warm up with our Tuscan Winter Minestrone, a hearty vegan soup packed with seasonal vegetables and aromatic herbs, perfect for cozy winter dinners.
Prep time: 15 minutesCook time: 45 minutesServes: 6
Ingredients
2 tbsp olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 medium turnip, peeled and diced
1 small fennel bulb, sliced
1 medium potato, diced
1 cup green beans, trimmed and halved
1 (14 oz) can diced tomatoes
4 cups vegetable broth
1 (14 oz) can cannellini beans, drained and rinsed
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste
2 cups chopped kale
2 tbsp fresh parsley, chopped
Instructions
1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
2. Stir in the diced carrots, celery, turnip, fennel, and potato. Cook for about 5 minutes, stirring occasionally.
3. Add the green beans, diced tomatoes, vegetable broth, cannellini beans, bay leaf, thyme, oregano, salt, and pepper. Bring to a boil.
4. Lower the heat and let the soup simmer for about 30 minutes, or until the vegetables are tender.
5. Stir in the chopped kale and cook for another 5 minutes.
6. Remove the bay leaf before serving and garnish with fresh parsley.
Storage
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating
To reheat, place the desired amount in a pot over medium heat until warmed through, or microwave in a microwave-safe bowl for 2-3 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
