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!
Servings6 large bowls
- 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.)
*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).
Calories: 208 kcal | Carbohydrates: 42 g | Protein: 9 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 870 mg | Fiber: 9 g | Sugar: 9 g | Vitamin A: 2626 IU | Vitamin C: 29 mg | Calcium: 110 mg | Iron: 4 mg