Save to Pinterest 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 tried this soup on a chilly evening and found it to be deeply satisfying. The quinoa adds protein and a nice texture that takes this classic minestrone to the next level.
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 pepper: To taste
- Fresh parsley: 2 tablespoons, chopped (for serving)
- Freshly grated Parmesan cheese (optional): For serving, omit for vegan/dairy-free
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and fennel (if using). Cook for 5–6 minutes until vegetables soften.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add 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.
- Finish 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 to Pinterest This soup quickly became a family favorite, especially when served with crusty bread. It is perfect for busy weeknights and even better the next day.
Required Tools
Large soup pot, wooden spoon, chef's knife, cutting board, ladle
Allergen Information
No major allergens if you omit Parmesan. Always check canned goods and broth labels for hidden gluten or dairy, especially if you're sensitive.
Nutritional Information (per serving)
Calories: 285, Total Fat: 6 g, Carbohydrates: 45 g, Protein: 12 g
Save to Pinterest Savor every spoonful of this comforting minestrone. Leftovers taste even better and are perfect for meal prep.
Recipe FAQs
- → Can I substitute quinoa with other grains?
Yes, you can replace quinoa with rice, barley, or farro depending on your preference, though cooking times may vary.
- → What types of winter greens work best?
Kale, Swiss chard, or spinach are ideal for this dish, providing robust texture and flavor that hold up well during simmering.
- → How can I add heat to this dish?
Add a pinch of red pepper flakes during cooking to introduce a subtle spicy kick without overpowering the other flavors.
- → Is it possible to make it vegan?
Yes, simply omit the Parmesan or use a plant-based cheese alternative to keep the dish vegan-friendly without sacrificing taste.
- → What is the best way to store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture and flavor.