Save 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 this minestrone with quinoa when craving a hearty warming meal in winter and found the combination of greens beans and grains created a satisfying balanced soup everyone enjoyed.
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 drained and rinsed
- Diced tomatoes: 1 can with juice
- 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
- Parmesan cheese: freshly grated (optional omit for vegan or dairy-free)
Instructions
- Sauté 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 soup:
- 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 and finish:
- Remove bay leaf. Season with salt and pepper to taste.
- Serve:
- Ladle into bowls and garnish with fresh parsley and Parmesan if desired.
Save Sharing this soup on chilly evenings always brings my family together around the table for warm comforting conversation.
Required Tools
Large soup pot wooden spoon chefs knife cutting board ladle
Allergen Information
Contains no inherent allergens but check broth and cheese labels if sensitive to gluten or dairy
Nutritional Information
Per serving Calories 285 Total Fat 6 g Carbohydrates 45 g Protein 12 g
Save This soup is perfect for meal prep and tastes even better the next day. Enjoy with crusty bread for a truly filling meal.
Recipe FAQ
- → Can I substitute quinoa with another grain?
Yes, you can replace quinoa with grains like barley, bulgur, or farro, though cook times may vary.
- → What are good alternatives for winter greens?
Sturdy leafy greens such as kale, Swiss chard, spinach, or collard greens work well.
- → How can I make this dish vegan?
Simply omit the Parmesan cheese or use a plant-based alternative to keep it dairy-free and vegan.
- → Is it possible to add heat to the soup?
Yes, adding a pinch of red pepper flakes during cooking adds a subtle spicy kick.
- → What beans can be used instead of cannellini beans?
Chickpeas or kidney beans make great substitutes and provide a similar texture and protein content.