Pin 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 tasted minestrone in a rustic family kitchen in Tuscany where every bowl was brimming with hearty vegetables and fresh herbs. This version adds quinoa for extra protein making it a go-to comfort dish on chilly evenings.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium diced
- Carrots: 2 medium peeled and sliced
- Celery: 2 stalks 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
- Chopped fresh parsley: 2 tablespoons (to serve)
- Freshly grated Parmesan cheese: 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 the 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.
- Finish and 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 On chilly nights my family gathers around the table each with a steaming bowl of this minestrone. The kids love helping to add the greens at the end and we all appreciate the wholesome warmth it brings.
Required Tools
Large soup pot wooden spoon chef's knife cutting board and ladle are needed for preparing and serving this soup.
Allergen Information
This recipe contains no inherent allergens but always check broth and cheese for possible milk. Double-check labels for gluten or dairy especially in canned goods and broth if sensitive.
Nutritional Information
Each serving contains approximately 285 calories 6 g total fat 45 g carbohydrates and 12 g protein.
Pin This nutritious soup is perfect for meal prep or busy weeknights. Enjoy with fresh bread for a complete dinner.
Recipe FAQ
- → Can I use other grains instead of quinoa?
Yes, you can substitute quinoa with barley, farro, or even brown rice for a different texture and flavor.
- → What greens work best in this soup?
Sturdy winter greens like kale, Swiss chard, or spinach hold up well during simmering and add vibrant color and nutrients.
- → How can I make this soup vegan?
Simply omit the Parmesan garnish or replace it with a plant-based cheese alternative to keep it fully vegan.
- → Is it possible to add heat to this dish?
Adding a pinch of red pepper flakes during cooking provides a gentle spicy kick that enhances the overall flavor.
- → How long should the soup simmer for best results?
Simmer the soup uncovered for about 20 minutes before adding the greens, then cook an additional 7–10 minutes until quinoa is tender and greens wilted.
- → Can I swap cannellini beans for other legumes?
Yes, chickpeas or kidney beans can be used as alternatives according to your preference or pantry availability.