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 during a chilly winter week, when I craved something comforting but still fresh. The mix of greens and quinoa gave classic flavors a wholesome upgrade, and the whole family loved coming home to a simmering pot on the stove.
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 (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 black pepper: To taste
- Fresh parsley: 2 tablespoons chopped
- Freshly grated Parmesan (optional): To serve, omit for vegan/dairy-free
Instructions
- Cook 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 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.
- Season:
- Remove bay leaf. Season with salt and pepper to taste.
- Serve:
- Ladle into bowls and garnish with fresh parsley and Parmesan, if desired.
Save My kids especially enjoy dunking crusty bread into this soup, and we share laughter around the table as everyone customizes their bowl with cheese or extra parsley.
Required Tools
Large soup pot, wooden spoon, chefs knife, cutting board, ladle
Nutritional Information
Per serving: 285 calories, 6 g total fat, 45 g carbohydrates, 12 g protein
Allergen Information
Contains none inherently, but check broth and cheese labels for allergens (milk if using Parmesan). Double-check canned goods and broth labels for hidden gluten or dairy if sensitive.
Save This minestrone is wholesome, flexible, and fit for cozy gatherings. Enjoy every vibrant spoonful!
Recipe Questions
- → What winter greens work best in this soup?
Kale, Swiss chard, and spinach are excellent choices, offering vibrant color and nutrients. You can substitute with other sturdy leafy greens as preferred.
- → How is quinoa prepared in the dish?
Quinoa is rinsed before adding to the pot to remove bitterness, then cooked in the broth alongside vegetables until tender.
- → Can this soup be made vegan?
Yes, by omitting the Parmesan cheese or using a plant-based alternative, the dish remains fully plant-based.
- → What are good substitutions for cannellini beans?
Chickpeas or kidney beans make suitable alternatives, providing a similar texture and protein boost.
- → How can I add a spicy kick to this soup?
Adding a pinch of red pepper flakes during cooking will introduce a gentle heat without overpowering the flavors.
- → Is this soup gluten-free?
Yes, as long as you use gluten-free vegetable broth and check canned goods for gluten, the soup is naturally gluten-free.