Pin this A vibrant, nourishing Italian-inspired soup loaded with winter greens, hearty vegetables, and protein-rich quinoa for a modern twist on a classic.
I first made minestrone with quinoa on a chilly evening, searching for something hearty yet wholesome. The combination of winter greens and quinoa creates a soup that's both comforting and energizing.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, diced
- Carrots: 2 medium, peeled and sliced
- Celery stalks: 2, sliced
- Garlic: 2 cloves, minced
- Fennel bulb: 1 small, chopped (optional)
- Zucchini: 1 medium, diced
- Winter greens: 1 cup, chopped (kale, Swiss chard, or spinach)
- Quinoa: 1/2 cup, rinsed
- Cannellini beans: 1 can (15 oz / 425 g), drained and rinsed
- Diced tomatoes: 1 can (14 oz / 400 g)
- Vegetable broth: 5 cups, low-sodium
- Dried oregano: 1 teaspoon
- Dried thyme: 1/2 teaspoon
- Bay leaf: 1
- Salt and freshly ground black pepper: to taste
- Fresh parsley: 2 tablespoons, chopped, for serving
- Parmesan cheese: freshly grated, for serving (optional, omit for vegan/dairy-free)
Instructions
- Sauté the vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and fennel (if using). Sauté for 5 – 6 minutes until vegetables soften.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Combine main ingredients:
- Add zucchini, quinoa, cannellini beans, diced tomatoes (with juice), vegetable broth, oregano, thyme, and bay leaf. Stir well.
- Simmer:
- Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
- Add greens:
- Add winter greens and simmer for another 7 – 10 minutes until quinoa is tender and greens are wilted.
- Season:
- Remove bay leaf. Season with salt and pepper to taste.
- Serve:
- Ladle into bowls and garnish with fresh parsley and Parmesan, if desired.
Pin this My family always requests this soup when the weather turns cold. It is one of those meals that brings everyone to the table for seconds.
Serving Suggestions
Try serving this minestrone with a slice of crusty bread, or alongside a simple green salad for a well-rounded meal.
Substitution Ideas
Cannellini beans can easily be swapped for chickpeas or kidney beans. Feel free to experiment with your favorite vegetables or grains for added variety.
Nutrition Info
Each serving has about 285 calories, 6 g total fat, 45 g carbohydrates, and 12 g protein.
Pin this This soup is best enjoyed freshly made, but leftovers taste even better the next day after flavors meld together.
Recipe FAQs
- → Can I substitute quinoa with another grain?
Yes, you can replace quinoa with barley, farro, or brown rice, but cooking times may vary slightly.
- → What are some good alternatives to winter greens?
Sturdy leafy greens like kale, Swiss chard, spinach, or collard greens work well in this dish.
- → Is it possible to make this dish vegan?
Absolutely, omit the Parmesan cheese or use a plant-based alternative for a vegan-friendly version.
- → How do I add a spicy kick to the soup?
A pinch of red pepper flakes added during cooking brightens the flavor with mild heat.
- → Can I use canned beans instead of dried?
Yes, canned cannellini beans are convenient and can be added directly after rinsing and draining.