February 8, 2015

Quinoa Minestrone Soup

Minestrone is an Italian soup with veggies, beans, and pasta. But in this version, we give it a twist and swap out the pasta for quinoa! I really love the texture (not to mention nutrition boost) by adding quinoa to soups. It's definitely my favorite variation of this Ultimate Vegetable Soup so far. As always, soups are very versatile so don't feel like you have to stay strict to the recipe. Add your own favorite veggies or play around with other herbs! I even doubled the quinoa once to make it a thick minestrone stew. :)

Vegan, gluten-free
Serves 6-8

1 onion
2 carrots
2 medium potatoes
8 oz. green beans (or more)
4-5 cloves garlic
15 oz. can kidney beans
28 oz. can diced tomatoes
1/2 cup dry quinoa
1 1/2 tsp. dried basil
1 tsp. dried oregano
4 cups vegetable broth (+2 cups water)
Salt to taste

Dice onion, carrots, potatoes. Cut green beans in 1-inch pieces. Mince garlic.
In a large stockpot over medium heat, saute onion 5 minutes.
Meanwhile, rinse and drain quinoa and kidney beans.
Add potatoes, carrots, green beans, oregano, and basil to the stockpot. Cook 2 minutes.
Add garlic, cook about 30 seconds.
Add broth, 2 cups water, and tomatoes. Increase heat to bring to a light boil.
Once boiling, add quinoa and beans.
Reduce heat, cover, and simmer about 25 minutes until quinoa and potatoes are cooked through.
Salt to taste.

{Printer Friendly Version}

More soup for you!

Come join me on Instagram! I love to see what you guys are cooking up!


  1. Looks delicious. I will try to make this soup. Thanks for sharing.
    Carpet cleaning Putney

  2. Hi, Kaitlin, I made this last night, and it was delicious! Thanks!

    1. Hi Nicki! Yay, so glad you gave it a try and enjoyed! Have a great weekend :)