Minestrone Soup with Quinoa

Name: Minestrone Soup with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 Servings
Ingredients: 3 tablespoons olive oil; 1 yellow onion; 2 carrots; 3 stalks celery; 2 red potatoes; 6 cloves garlic; 1 teaspoon dried basil; ½ teaspoon dried oregano; ¼ teaspoon dried thyme; ½ teaspoon ground sage; 2 14.5 ounce cans Diced Tomatoes; 6 cups low sodium vegetable or chicken broth*; ½ cup dry quinoa; 1 rind parmesan cheese; 1 14.5 ounce can kidney beans, drained and rinsed; 1 14.5 ounce can cannellini beans, drained and rinsed; 1 14.5 ounce can Cut Green Beans, drained; ½ teaspoon salt or to taste

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4.1

33 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
5 Servings
Calories
459 kcal
Course
Soup
Cuisine
Italian

Minestrone Soup with Quinoa

Tyler Espinosa

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This rustic classic Minestrone Soup with Quinoa is a fresh Italian-inspired light soup recipe.

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Ingredients

Servings

3 tablespoons olive oil
1 yellow onion chopped
2 carrots peeled and chopped
3 stalks celery chopped
2 red potatoes chopped
6 cloves garlic minced
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon ground sage
2 14.5 ounce cans Diced Tomatoes
6 cups low sodium vegetable or chicken broth*
½ cup dry quinoa
1 rind parmesan cheese optional
1 14.5 ounce can kidney beans, drained and rinsed
1 14.5 ounce can cannellini beans, drained and rinsed
1 14.5 ounce can Cut Green Beans, drained
½ teaspoon salt or to taste

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Instructions

In a large stock pot or Dutch oven, add oil and heat to medium. Add the chopped onion and sauté until fragrant and softened, about 3 minutes.
Add the carrots, celery, and red potatoes. Continue sautéing, stirring frequently, until vegetables have softened, but are still al dente, about 8 minutes.
Add the garlic and spices and sauté another 1 minutes.
Add the diced tomatoes, chicken broth, quinoa, and parmesan cheese rind. Bring the soup to a full boil, then reduce the heat to a simmer. Cover the pot and cook for 30 minutes or until vegetables are cooked through and quinoa is cooked.
Add the 3 types of beans and cook an additional 8 minutes.
Remove the parmesan rind (or leave it in and eat it).
Test the soup for flavor and add desired amount of salt.
Serve with crusty bread and shredded parmesan cheese