Pin it A vibrant, nourishing Italian-inspired soup loaded with winter greens, hearty vegetables, and protein-rich quinoa for a modern twist on a classic.
Growing up, minestrone was a cold-weather staple in our family kitchen. Adding quinoa and leafy greens makes this version extra hearty and satisfying & everyone loves the colorful, healthy twist.
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: 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 freshly ground black pepper: to taste
- Fresh parsley: 2 tablespoons, chopped
- Freshly grated Parmesan cheese: optional, omit for vegan or 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.
- 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 soup:
- Remove bay leaf. Season with salt and pepper to taste.
- Serve:
- Ladle into bowls and garnish with fresh parsley and Parmesan, if desired.
Pin it My family always gathers around the table for soup night, especially when it is warming, filling, and colorful like this minestrone. It is a meal that brings everyone together, whatever the weather outside.
Serving Suggestions
Serve minestrone with crusty bread or a sprinkle of extra herbs. A side salad completes the meal for a hearty dinner.
Recipe Variations
Swap cannellini beans for chickpeas or kidney beans, or add a pinch of red pepper flakes for gentle spice. You can also substitute quinoa with farro or brown rice if preferred.
Nutrition Info
Each serving contains about 285 calories, 12 g protein, 45 g carbohydrates, and 6 g fat. Make sure to check labels on canned goods and broth for allergens.
Pin it This minestrone makes both weeknight dinners and family gatherings feel special. A sprinkle of fresh herbs at the end gives it a wonderful lift.
Recipe FAQs
- → What type of greens work best in this dish?
Winter greens like kale, Swiss chard, or spinach add a robust, earthy flavor while providing texture and nutrients.
- → Can I substitute quinoa with other grains?
Yes, you can use barley, farro, or brown rice as alternatives, but cooking times may vary.
- → 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.
- → What herbs enhance the flavor in this soup?
Dried oregano, thyme, and a bay leaf infuse the broth with classic Italian aromas and depth.
- → Can I prepare this in advance?
Yes, the soup tastes even better after resting overnight as flavors meld, and it reheats well.