This vegan Quinoa Minestrone Soup recipe is a fun twist on classic Minestrone! We swap out the pasta for nutrient-rich quinoa instead. It's simple to prepare and so nourishing! (Vegan, gluten-free, oil-free.)
Classic minestrone is an Italian soup with vegetables, beans, and pasta.
But in this version, we give it a fun twist by swapping out the pasta for quinoa!
The quinoa provides great texture plus many nutrients.
It's simple to prepare and so nourishing. Plus it's flexible with your own favorite vegetables and herbs.
Ingredients for Quinoa Minestrone
For this recipe you will simmer in a large pot:
- Yellow onion: Or you can use white onion or sweet onion if desired.
- Fresh garlic cloves: Or substitute dried garlic powder.
- Potato: I use red potatoes or Yukon gold potatoes, but white or russet potato will work too. I try to purchase organic potatoes when possible, and leave the skins on since they provide many nutrients.
- Green beans: You can either use fresh or cut frozen green beans. There's no need to defrost frozen beans before adding to the pot.
- Vegetable broth: Be sure to use low sodium if desired.
- Diced tomatoes: Either regular canned diced tomatoes or fire-roasted tomatoes work great.
- Red kidney beans: These are a classic bean in minestrone and provide hearty plant-based protein and fiber.
- White quinoa
- Dried basil + dried oregano: Or substitute other herbs such as dried parsley, thyme, Italian seasonings, etc.
Veggies: Add your own favorite vegetables such as celery, mushroom, zucchini, peas, sweet corn, etc.
Greens: Stir in some fresh baby spinach or kale near the end of cooking time.
Herbs: You can also substitute the dried herbs for fresh herbs (such as parsley, basil, thyme, oregano, etc.)
Store leftovers in an airtight container in the fridge. We find they keep well for about 4-5 days.
Tip: If you're looking for a classic minestrone recipe, check out this 30-Minute Minestrone Soup as well!
Quinoa Minestrone Soup
- 1 yellow onion
- 4-5 cloves garlic
- 1 medium carrot
- 2 medium potatoes* (about 10 oz. or 2 cups diced)
- 8 oz. green beans (or frozen)
- 6 cups vegetable broth
- 28 oz. can diced tomatoes
- 15 oz. can kidney beans
- 1/2 cup white quinoa (uncooked)
- 1 1/2 tsp. dried basil
- 1 tsp. dried oregano
- Optional: kale or spinach
- Dice onion, carrot, and potatoes. Cut green beans into 1-inch pieces. Mince garlic.
- In a large stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- When onion is softened, add garlic, basil, and oregano. Stir and sauté 1 minute.
- Add carrot, potato, and green beans. Sauté 2 minutes.
- Add broth and tomatoes. Increase heat and bring to a light boil.
- Once lightly boiling, add kidney beans (rinsed and drained) and quinoa (rinsed and drained).
- Reduce heat, cover, and simmer 15-20 minutes (or until quinoa and potatoes are cooked through). Salt/pepper to taste. Stir well and scoop from the bottom when serving as the quinoa tends to settle. The soup will continue to thicken as it sits.
- Optional: if using kale or spinach, stir in during the last few minutes of cook time. (I enjoy 2 cups chopped lacinato kale.)
Nutrition Per Serving (Estimate)
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