Minestrone with Quinoa & Greens

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 during a snowy week in January when everyone was craving something warming and hearty but light enough to feel nourishing. It quickly became a household favorite for its bold flavors and simple preparation.

Ingredients

• Olive oil: 2 tablespoons for sautéing vegetables
• Yellow onion: 1 medium, diced
• Carrots: 2 medium, peeled and sliced
• Celery stalks: 2, 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), with juice
• 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
• 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.

Add 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 winter 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.

Serve:

Ladle into bowls and garnish with fresh parsley and Parmesan if desired.

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My kids like to help stir the pot and choose their favorite greens. It brings everyone together and warms up chilly evenings with a cozy shared meal.

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)

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This vibrant soup makes a perfect dinner for chilly nights and tastes even better the next day. Enjoy with crusty bread for complete comfort.

Recipe FAQ

→ What are the key ingredients in this dish?

The dish features quinoa, winter greens like kale or Swiss chard, carrots, celery, onion, garlic, cannellini beans, diced tomatoes, and aromatic herbs like oregano and thyme.

→ Can I substitute the winter greens?

Yes, any sturdy leafy greens such as spinach, collard greens, or chard can be used as alternatives to the winter greens included.

→ How long should I simmer the stew?

Simmer the mixture uncovered for about 20 minutes before adding the greens, then continue simmering for another 7 to 10 minutes until quinoa is tender and greens wilt.

→ Are there vegan variations possible?

Omitting the Parmesan cheese or substituting it with plant-based alternatives keeps the dish fully vegan without compromising flavor.

→ What cooking tools are recommended?

A large soup pot, wooden spoon, sharp chef's knife, cutting board, and ladle are ideal for preparing this dish.