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Brr, it’s COLD lately! I’m in Texas, and this sixteen degree weather is not something I signed up for when I moved here. But I’m not complaining, since I’ve got this warm, hearty, delicious Winter Minestrone Soup with Root Vegetables and Quinoa to keep me warm!
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)….