Pin it 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 searching for a cozy soup that could incorporate all my favorite winter greens, while making use of pantry staples. It quickly became my go-to for both weeknight dinners and casual gatherings, especially when someone needs a feel-good meal.
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
- Oregano: 1 teaspoon, dried
- Thyme: 1/2 teaspoon, dried
- Bay leaf: 1
- Salt and 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 are softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add remaining main ingredients:
- Add zucchini, quinoa, cannellini beans, diced tomatoes (with juice), vegetable broth, oregano, thyme, and bay leaf. Stir to combine.
- Simmer:
- Bring mixture to a boil, reduce heat, and simmer uncovered for 20 minutes, stirring occasionally.
- Add greens:
- Add winter greens and simmer another 7–10 minutes, until quinoa is tender and greens are wilted.
- Season:
- Remove bay leaf and season with salt and pepper to taste.
- Serve:
- Ladle soup into bowls and garnish with fresh parsley and Parmesan if desired.
Pin it One chilly evening, my family gathered around the kitchen table, and even the kids eagerly finished their bowls. It warms hearts as well as bellies—the perfect meal to bring everyone together.
Ingredient Swaps & Variations
Use chickpeas or kidney beans instead of cannellini beans, or substitute any sturdy leafy greens you have on hand. Try adding a pinch of red pepper flakes for a gentle kick.
Serving Suggestions
This soup pairs perfectly with crusty bread or a simple green salad. For a vegan option, omit Parmesan or try a plant-based alternative.
Storage & Leftover Tips
Leftovers refrigerate well and can be reheated gently. For best results, store without fresh herbs and add them just before serving.
Pin it Cook a pot and savor the flavors—this minestrone is as comforting as it is nourishing. Enjoy the leftovers for a boost throughout the week.
Recipe FAQs
- → Can I substitute quinoa with another grain?
Yes, you can use couscous, barley, or rice as alternatives to quinoa, adjusting cooking times accordingly.
- → What are the best greens to use in this dish?
Sturdy greens like kale, Swiss chard, or spinach work well to maintain texture and flavor during cooking.
- → Is it possible to make this with other beans?
Absolutely, chickpeas or kidney beans can replace cannellini for a different taste and texture.
- → How can I add a bit of spice to this soup?
A pinch of red pepper flakes added during simmering adds subtle heat without overpowering the dish.
- → What are good serving suggestions?
Serve with crusty bread for dipping and a sprinkle of fresh parsley or Parmesan for extra flavor.