Save A vibrant, nourishing Italian-inspired soup loaded with winter greens, hearty vegetables, and protein-rich quinoa for a modern twist on a classic.
Soup is my go-to for chilly evenings, and this minestrone brings the colors of winter into every bowl. I love mixing sturdy greens and quinoa for a comforting, filling supper that always gets rave reviews from my family.
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 black pepper: To taste
- Fresh parsley: 2 tablespoons, chopped (to serve)
- Parmesan cheese: Freshly grated, optional (omit for vegan/dairy-free)
Instructions
- Prep veggies:
- 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.
- Final seasoning:
- Remove bay leaf. Season with salt and pepper to taste.
- To serve:
- Ladle into bowls and garnish with fresh parsley and Parmesan, if desired.
Save The kids love scooping out the quinoa and beans, and we always finish every last drop at Sunday lunch together. Everyone gets to sprinkle their own parsley or Parmesan for an extra touch.
Required Tools
Large soup pot, wooden spoon, chef's knife, cutting board, ladle
Allergen Information
Contains none inherently. Always check broth and cheese labels for hidden gluten or dairy. Double-check canned goods if sensitive.
Nutritional Information
Per serving: Calories 285, Total Fat 6 g, Carbohydrates 45 g, Protein 12 g
Save This minestrone is ideal for meal prep and tastes even better the next day. Enjoy the nourishing comfort all winter long.
Recipe FAQ Section
- → Can I substitute quinoa with another grain?
Yes, grains like barley or brown rice can be used; just adjust cooking time accordingly for even tenderness.
- → What are good alternatives for winter greens?
Kale, Swiss chard, spinach, or even collard greens work well, providing similar texture and nutrition.
- → How do I make this dish vegan-friendly?
Simply omit the Parmesan cheese or replace it with a plant-based alternative to keep it dairy-free.
- → Can I prepare the soup in advance?
Yes, it stores well refrigerated for up to 3 days; flavors deepen over time, making it ideal for meal prep.
- → What spices enhance the soup’s flavor?
Dried oregano, thyme, and bay leaf provide depth, while optional red pepper flakes add subtle heat.
- → Is this dish suitable for gluten-free diets?
Absolutely, all ingredients are naturally gluten-free, but verify broth labels to avoid hidden gluten.