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 soup on a chilly evening and was amazed how the quinoa and greens transformed a traditional minestrone into something truly comforting. The rich flavors and vibrant colors always remind me of family gatherings around the dinner table.
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 & freshly ground black pepper: To taste
- Fresh parsley: 2 tablespoons, chopped, for serving
- Parmesan cheese: Freshly grated (optional, omit for vegan/dairy-free)
Instructions
- Prep 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 aromatics:
- 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.
- Finish and season:
- Add winter greens and simmer for another 7–10 minutes, until quinoa is tender and greens are wilted. 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 quickly became a family favorite, often served with crusty bread on busy weeknights. Even picky eaters love the flavors and the nourishing feel.
Required Tools
Large soup pot, wooden spoon, chefs knife, cutting board, ladle
Allergen Information
No ingredients inherently contain major allergens, but always check your vegetable broth and Parmesan cheese labels if sensitive.
Nutritional Information (per serving)
Calories: 285 Protein: 12 g Total Fat: 6 g Carbohydrates: 45 g
Save This minestrone brings vibrant flavor and nourishing warmth to chilly days. Enjoy every spoonful for both comfort and nutrition.
Common Questions
- → Can I substitute the winter greens?
Yes, any sturdy leafy greens like kale, Swiss chard, or spinach work equally well and add vibrant color and nutrition.
- → How do I make this dish vegan?
Simply omit the Parmesan cheese or use a plant-based alternative to keep it dairy-free and vegan-friendly.
- → What beans can replace cannellini beans?
Chickpeas or kidney beans can be swapped in for a different texture and flavor profile while maintaining protein content.
- → Can I add heat to this dish?
A pinch of red pepper flakes stirred in during simmering will add a gentle spicy kick without overpowering the flavors.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove for best texture.