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 on a chilly weeknight wanting something filling but fresh. The addition of quinoa and hearty winter greens turned a classic dish into a favorite everyone requested again.
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
- Parmesan cheese (optional): freshly grated 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 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 This soup always reminds me of sharing dinner around the kitchen island with my family on snowy evenings when everyone wanted something warming but wholesome.
Required Tools
Large soup pot wooden spoon chefs knife cutting board and ladle are all you need for easy prep and serving.
Allergen Information
No major allergens are present inherently but check broth and cheese for milk if using Parmesan and review canned goods for sneaky gluten or dairy.
Nutritional Information
Per serving: 285 calories 6 g total fat 45 g carbohydrates and 12 g protein.
Save This minestrone is wonderful as a comforting main even better paired with crusty bread or a sprinkle of fresh herbs just before serving.
Recipe Guide
- → What type of grains are used in this dish?
Quinoa is used, offering a protein-rich, gluten-free grain that adds texture and nutrients.
- → Can I substitute the winter greens?
Yes, sturdy leafy greens such as kale, Swiss chard, or spinach work well and can be swapped based on availability.
- → How long should the soup simmer?
After bringing to a boil, simmer uncovered for about 20 minutes, then add greens and cook another 7–10 minutes until tender.
- → Are there options for a dairy-free version?
Omit the Parmesan or replace it with a plant-based alternative to keep it dairy-free.
- → What seasonings enhance the flavor?
Dried oregano, thyme, bay leaf, salt, and pepper are used to impart classic Italian herb notes.
- → Can I add heat to this soup?
Yes, a pinch of red pepper flakes can be added for a subtle spicy kick.