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 when looking for a wholesome soup that combined familiar Italian flavors with nutritious ingredients like quinoa. It quickly became a go-to in my kitchen for both its satisfying taste and protein boost.
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
- Oregano: 1 teaspoon dried
- Thyme: 1/2 teaspoon dried
- Bay leaf: 1
- Salt and 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&ndash6 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 soup:
- Bring to a boil then reduce heat and simmer uncovered for 20 minutes stirring occasionally.
- Add winter greens:
- Add winter greens and simmer for another 7&ndash10 minutes until quinoa is tender and greens are wilted.
- Season and 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 how customizable this minestrone is especially during colder months when we gather to enjoy its warmth and flavor together.
Substitutions & Variations
Try swapping cannellini beans for chickpeas or kidney beans and use any sturdy leafy greens on hand. A pinch of red pepper flakes can add warmth while omitting Parmesan keeps the soup vegan and dairy-free.
Serving Suggestions
Pair this soup with crusty bread or a simple green salad for a complete comforting meal. Sprinkle extra parsley for fresh flavor and brightness.
Nutrition Information
Each serving provides about 285 calories 12 g protein and is packed with vitamins from seasonal vegetables and greens.
Save This nourishing minestrone is perfect for meal prep and tastes even better the next day. Enjoy its versatility throughout winter.
Recipe Questions & Answers
- → Can I substitute winter greens in this soup?
Yes, sturdy leafy greens like spinach, kale, or Swiss chard can be swapped based on availability or preference.
- → How do I make this dish vegan-friendly?
Simply omit the Parmesan cheese or replace it with a plant-based alternative for a vegan option.
- → What beans work best as a protein source here?
Cannellini beans are traditional, but chickpeas or kidney beans make excellent substitutes without altering the texture too much.
- → Can I add spice to this dish?
Adding a pinch of red pepper flakes during cooking provides a gentle heat that enhances the flavors beautifully.
- → Is this dish suitable for gluten-free diets?
Yes, it naturally contains no gluten, but always verify broth and canned ingredients for hidden gluten content.