Winter Minestrone


It’s -15°C outside so I was looking for a classic winter dish with as little fat as possible. I found this winter minestrone and just felt in love (it contains all the vegetables I adore). And it was exactly what I needed: hot to warm me up and acid to make me productive for the rest of the evening. Bon appétit!

Winter Minestrone
Serves 4
Total Time
45 min
Total Time
45 min
  1. 3 tbsp olive oil
  2. 1 onion, thinly sliced
  3. 1 leek, white and pale green parts only, thinly sliced
  4. 1 carrot, thinly sliced
  5. 1 teaspoon paprika
  6. Salt
  7. 1 medium celery root, peeled and cut into 1 cm dice
  8. 1 medium rutabaga, peeled and cut into 1 cm dice
  9. 1 teaspoons sugar
  10. 2 liter vegetable broth
  11. One 400 g can whole peeled tomatoes in their juice
  12. One 400 g can beans (any type), drained and rinsed
  13. 1 celery rib, thinly sliced
  14. 1 small garlic clove, minced
  15. 1/2 cup picked basil leaves, chopped
  16. 1/2 cup freshly grated Parmesan cheese
  17. 1 tbsp red wine vinegar
  18. Freshly ground pepper
  1. 1. In a large soup pot, heat the olive oil until shimmering. Add the onion, leek, carrot and paprika, season with salt and cook over medium heat, stirring occasionally, until just tender, about 3-5 minutes. Stir in the celery root, rutabaga and sugar. Add the broth, tomatoes and bring to a boil, then reduce the heat to moderately low, cover and simmer until the rutabaga is tender, about 15-20 minutes.
  2. 2. Add the beans, celery rib and garlic and simmer for 5 minutes.
  3. 3. Stir in the basil, cheese and vinegar, season with salt and pepper and serve.
Darling, à table!

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