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 hearty minestrone on a chilly winter afternoon and was amazed at how the quinoa added such a satisfying texture while the greens made it feel nourishing. Now it's my go-to when I want both flavor and wholesome goodness in a bowl.
Ingredients
- Vegetables: 2 tablespoons olive oil 1 medium yellow onion diced 2 medium carrots peeled and sliced 2 celery stalks sliced 2 cloves garlic minced 1 small fennel bulb chopped (optional) 1 medium zucchini diced 1 cup chopped winter greens (kale Swiss chard or spinach)
- Grains & Legumes: 1/2 cup quinoa rinsed 1 can (15 oz / 425 g) cannellini beans drained and rinsed
- Liquids: 1 can (14 oz / 400 g) diced tomatoes 5 cups low-sodium vegetable broth
- Seasonings: 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1 bay leaf Salt and freshly ground black pepper to taste
- To Serve: 2 tablespoons chopped fresh parsley Freshly grated Parmesan cheese (optional omit for vegan/dairy-free)
Instructions
- Prepare the 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 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:
- 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 family loves gathering around the table with steaming bowls of this soup on busy weeknights and it always sparks requests for seconds!
Serving Suggestions
This soup pairs perfectly with crusty gluten-free bread or a simple Italian salad for a complete nourishing meal.
Allergen Info
Double-check canned goods and broth labels to ensure gluten and dairy are absent if sensitive. Parmesan is optional and can be replaced with a plant-based alternative for vegan needs.
Nutritional Highlights
Each serving provides about 285 calories 6 g total fat 45 g carbohydrates and 12 g protein making this a balanced meal for most diets.
Save This soup is not just hearty and comforting but also easy to make and endlessly adaptable for seasonal produce.
Recipe FAQs
- → Can I substitute quinoa with another grain?
Yes, other grains like barley or brown rice can be used, but cooking times may vary and texture will change slightly.
- → Which winter greens work best in this dish?
Kale, Swiss chard, or spinach are ideal choices, each adding their unique texture and flavor to the soup.
- → How can I add a bit of heat to the dish?
A pinch of red pepper flakes added during cooking will introduce subtle warmth without overpowering the flavors.
- → Is Parmesan necessary for flavor?
Parmesan adds a savory depth but can be omitted or replaced with a plant-based alternative for dietary preferences.
- → Can this be prepared ahead of time?
Yes, flavors often deepen after resting. Store in the refrigerator and reheat gently before serving.