Hearty winter minestrone soup packed with vegetables, beans, quinoa, and herbs. A comforting vegetarian soup perfect for cold weather.

1½ cups cooked cannellini or butter beans

2 tbsp extra virgin olive oil

2 medium carrots, 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

1 cup celeriac, cubed

1 medium sweet potato, diced

1 (14.5 oz) can diced tomatoes

½ cup uncooked quinoa

2 cups chopped kale

3 tbsp chopped fresh basil

Salt and pepper to taste

Optional Parmesan for serving

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1. Sauté carrots, celery, onion, garlic, bay leaves, and thyme in olive oil.

2. Transfer to soup pot with beans and stock.

3. Add celeriac, sweet potato, tomatoes, and quinoa.

4. Simmer until vegetables and quinoa are tender.

5. Remove bay leaves and season.

6. Add kale and cook until wilted.

7. Stir in basil and serve.

Add extra stock if soup thickens.

Omit cheese for vegan version.

Flavors improve overnight.