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Quinoa Minestrone Soup (vegan + gluten-free)

  • Author: Elaine Gordon
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Diet: Vegan


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)
  • 45 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


  1. 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.
  2. 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.  
  3. 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.
  4. 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

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