Winter calls for Minestrone! This Quinoa Minestrone Soup is filled with hearty, nourishing veggies, white beans, and quinoa for a dish that’s as good for you as it is for your taste buds. It’s my go-to soup recipe when I’m craving easy-to-make comfort food!
- 3 tablespoons extra virgin olive oil
- 1 white or yellow onion, diced
- 2 teaspoons fine salt
- 1/2 teaspoon black pepper
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon red chili pepper flakes
- 7 large cloves garlic, minced
- 3 large carrots, peeled and diced
- 1 small zucchini, diced
- 1, 15-ounce can crushed or diced tomatoes (with juices, not drained)
- 7 cups filtered water
- 2 bay leaves (remove before serving)
- 1, 15-ounce can white beans, drained and rinsed
- 1/3 cup uncooked white quinoa
- 2 tablespoons maple sugar (or maple syrup)
- 4–5 lacinato (dino) kale leaves, stem removed and diced (or use 2 large handfuls of baby spinach)
- 1 cup fresh Italian flat-leaf parsley, stems removed, leaves chopped
- In a 5.5-quart dutch oven, saute onions and garlic with the olive oil, spices and garlic for five minutes over low to medium heat.
- Add carrots, zucchini, tomatoes, water and bay leaves. Bring to a rolling boil and add white beans, quinoa and maple sugar. Simmer for 10 minutes until quinoa is finished cooking.
- Use an immersion blender to pulse a couple times if desired. This makes the broth thicker from the beans. Be sure to avoid the bay leaves or remove them while you do this.
- Just before serving, add kale and fresh parsley. Stir well as it continues to simmer. Remove the bay leaves. Serve hot. Serve with vegan parmesan cheese if desired.
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian