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5 from 1 vote

Vegan Quinoa Minestrone Soup

Classic Minestrone soup gets a boost by swapping the pasta for nutrient-packed quinoa!
Author: Kaitlin - The Garden Grazer
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 6 medium bowls

Ingredients

  • 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

Instructions

  • 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.

NUTRITION PER SERVING (ESTIMATE)

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