Pin 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 on a chilly evening, searching for something both comforting and energizing. The blend of fresh greens and quinoa made it especially hearty, perfect for cozy nights.
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 black pepper: To taste
- Fresh parsley: 2 tablespoons, chopped
- 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.
- 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 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 My family loves gathering around the table with warm bowls of this minestrone, especially when paired with a loaf of crusty bread. Sharing stories over this nourishing soup has become our winter tradition.
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
Calories: 285, Total Fat: 6 g, Carbohydrates: 45 g, Protein: 12 g per serving
Pin This minestrone is pure comfort and nutrition in each spoonful. Enjoy leftovers the next day—the flavors deepen beautifully.
Recipe Q&A
- → Can I substitute quinoa with another grain?
Yes, couscous, barley, or farro can be used as alternatives, adjusting cooking times accordingly.
- → What are good alternatives to winter greens?
Sturdy leafy greens like kale, Swiss chard, or spinach work well and can be swapped based on availability.
- → Is there a way to add some heat to this soup?
A pinch of red pepper flakes stirred in during cooking adds a gentle spicy kick without overpowering flavors.
- → How can I make this dish vegan-friendly?
Omit the Parmesan cheese or substitute with a plant-based cheese alternative to keep it dairy-free.
- → Can I prepare the soup in advance?
Yes, it stores well in the fridge for up to 3 days, and flavors deepen after resting overnight.
- → What is the best way to serve this soup?
Serve hot, garnished with fresh parsley and accompanied by crusty bread for a complete meal.
