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 on a chilly weeknight and loved how the quinoa made it extra filling while the winter greens added a beautiful color and earthy flavor
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 (optional): 1 small chopped
- 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 to serve
- Parmesan cheese: freshly grated optional omit for vegan/dairy-free
Instructions
- Start the base:
- 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 veggies grains and broth:
- 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 and serve:
- Remove bay leaf Season with salt and pepper to taste Ladle into bowls and garnish with fresh parsley and Parmesan if desired
Save My family loves gathering around a big pot of this nutritious soup especially after spending time outdoors in the cold
Required Tools
Large soup pot wooden spoon chefs knife cutting board ladle
Allergen Information
Contains none inherently but check broth and cheese for allergens (milk if using Parmesan) Double-check canned goods and broth labels for hidden gluten or dairy if sensitive
Nutritional Information (per serving)
Calories 285 Total Fat 6 g Carbohydrates 45 g Protein 12 g
Save This minestrone is perfect for meal prep and tastes even better the next day Enjoy a warm nourishing bowl whenever you crave comfort
Recipe FAQ
- → Can I substitute quinoa with other grains?
Yes, grains like barley or farro can be swapped in, though cooking times may vary slightly.
- → What winter greens work best in this dish?
Kale, Swiss chard, and spinach are excellent choices, offering texture and vibrant color when added near the end of cooking.
- → How can I add more protein to this dish?
Adding beans like cannellini or chickpeas increases protein content naturally within the hearty broth.
- → Is there a way to make this dairy-free?
Simply omit Parmesan cheese or use a plant-based alternative to keep it dairy-free without compromising flavor.
- → What herbs enhance the flavor profile here?
Oregano, thyme, and bay leaf create depth and complement the vegetables and quinoa beautifully.
- → Can I prepare this dish in advance?
Yes, it stores well refrigerated and flavors deepen after resting. Reheat gently before serving.