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 tried making this minestrone during a chilly week in January when I needed something comforting yet energizing. The quinoa adds an unexpected texture that makes every spoonful feel special.
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: 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, to serve
- Freshly grated Parmesan cheese: 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 remaining 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.
- Garnish and serve:
- Ladle into bowls and garnish with fresh parsley and Parmesan, if desired.
Save We always make a big batch of this soup for family suppers, and everyone enjoys customizing their bowls with extra greens and cheese.
Recipe Variations
Swap cannellini beans for chickpeas or kidney beans, or try red pepper flakes for a hint of spice. For vegan, use plant-based cheese or omit Parmesan.
Serving Suggestions
Enjoy with crusty bread or keep it gluten-free by pairing with roasted potatoes. Add a side salad for a balanced dinner.
Nutrition Highlights
Each serving is under 300 calories yet loaded with fiber, vitamins, and plant-based protein, perfect for a satisfying meal.
Save This minestrone is a soul-warming dish for cold days. Fresh parsley and a touch of Parmesan bring out all the Italian flavors.
Recipe FAQs
- → Can I substitute quinoa with other grains?
Yes, couscous, barley, or brown rice can be used as alternatives, but cooking times may vary.
- → What are good substitutes for winter greens?
Spinach, kale, Swiss chard, or collard greens work well depending on availability and preference.
- → How can I add more protein to this dish?
Adding extra beans like chickpeas or kidney beans boosts protein content without altering flavor significantly.
- → Is it possible to make this dish spicier?
Yes, a pinch of red pepper flakes can be added during cooking for a mild heat.
- → Can I prepare this in advance and reheat?
The flavors deepen when reheated; store in an airtight container and gently warm on the stove or microwave.
- → What can I serve alongside for a complete meal?
Crusty bread or a green salad complements this hearty soup nicely for a balanced meal.