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 discovered this minestrone recipe one chilly February, seeking comfort in a bowl and a way to use up winter greens from my garden. The quinoa makes it extra hearty, and even my picky eaters love a steaming bowl during busy weeknights.
Ingredients
- Olive oil: 2 tablespoons for sautéing vegetables
- 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
- Oregano: 1 teaspoon, dried
- Thyme: 1/2 teaspoon, dried
- Bay leaf: 1
- Salt and pepper: To taste
- Fresh parsley: 2 tablespoons, chopped, to serve
- Parmesan cheese: Freshly grated, optional, 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). Sauté 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.
- 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 This minestrone became a regular in our family rotation, warming us up after sledding afternoons and making us feel a little healthier in winter. My kids love getting involved by adding the greens to the pot, and we always enjoy leftovers the next day.
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 Enjoy this nourishing soup with loved ones. Its even better the next day as flavors meld together.
Recipe Help
- → Can I substitute quinoa with other grains?
Yes, you can replace quinoa with barley, farro, or brown rice, adjusting cooking times accordingly.
- → What winter greens work best in this dish?
Kale, Swiss chard, and spinach are excellent choices that wilt nicely during simmering.
- → Is this suitable for a gluten-free diet?
Absolutely; all ingredients are naturally gluten-free, but check broth labels to ensure no additives contain gluten.
- → Can I make this soup vegan?
Omit the Parmesan or use a plant-based cheese alternative to keep it fully vegan.
- → How can I add more heat to this soup?
Add a pinch of red pepper flakes while simmering to introduce a subtle spicy kick.