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    Home » Recipes » Soup

    Quinoa Minestrone Soup

    Feb 8, 2015 by Kaitlin

    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.)

    Vegan quinoa minestrone soup with kidney beans in a white bowl

    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.

    Green beans, tomatoes, carrot, potatoes, and onion ingredients on a white table

    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.
    • Carrot
    • 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.
    Quinoa minestrone cooking in a large stockpot with soup ladle

    Customizing

    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.)

    Storing

    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!

    Bowl of vegan quinoa minestrone soup with potatoes and vegetables

    For more inspiration, also browse all soup recipes or quinoa recipes.

    Vegan quinoa minestrone soup with kidney beans in a white bowl

    Quinoa Minestrone Soup

    This Quinoa Minestrone is a fun twist on classic Minestrone. We simply swap out the pasta for nutrient-rich quinoa instead. Easy and nourishing!
    5 from 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Soup
    Cuisine: Gluten-Free, Italian-Inspired, Oil-Free, Vegan
    Servings: 6 large bowls

    Ingredients

    • 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

    Instructions

    • 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.)

    Notes

    *Potatoes: I use red or Yukon gold potatoes, but white or Russet will work too.
    Customize: Add celery, mushroom, zucchini, peas, sweet corn, other herbs (or fresh herbs).

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Quinoa Minestrone Soup
    Amount per Serving
    Calories
    208
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    870
    mg
    25
    %
    Carbohydrates
     
    42
    g
    14
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    2626
    IU
    53
    %
    Vitamin C
     
    29
    mg
    35
    %
    Calcium
     
    110
    mg
    11
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan quinoa minestrone soup recipe, also check out:

    • Ultimate Vegetable Soup
    • Asian-Inspired Noodle Soup
    • Bulgur Vegetable Chili

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Soup + Chili Recipes

    • Mushroom Chili
    • Vegan Broccoli Potato Soup
    • Lentil Cabbage Soup
    • Vegan Coconut Curry Lentil Soup

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Gayle

      September 21, 2022 at 9:30 am

      5 stars
      Made this for dinner last night and everyone enjoyed! I added celery and peas instead of green beans since that's what I had on hand. Tasty and healthy!

      Reply
      • Kaitlin

        September 21, 2022 at 12:26 pm

        So great to hear! Love your additions - thanks for sharing!

        Reply
    2. Nicki Escudero

      June 02, 2016 at 9:38 pm

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

      Reply
      • Kaitlin | The Garden Grazer

        June 18, 2016 at 8:23 pm

        So great to hear! Thanks for sharing!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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