Vegan Quinoa Minestrone Soup
Classic Minestrone soup gets a boost by swapping the pasta for nutrient-packed quinoa!
Servings: 6 medium bowls
- 1 onion
- 2 carrots
- 2 medium potatoes
- 8 oz. green beans (or frozen)
- 4-5 cloves garlic
- 15 oz. can kidney beans
- 28 oz. can diced tomatoes
- 1/2 cup white quinoa (uncooked)
- 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. (I use 3 Tbsp. water/broth for no-oil saute method.)
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.
Meanwhile, rinse and drain quinoa and kidney beans.
Once boiling, add quinoa and beans.
Reduce heat, cover, and simmer about 25 minutes until quinoa and potatoes are cooked through. Salt to taste.
Calories: 216kcal | Carbohydrates: 44g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Potassium: 1028mg | Fiber: 11g | Sugar: 9g | Vitamin A: 4169IU | Vitamin C: 29mg | Calcium: 159mg | Iron: 7mg