This delicious and hearty quinoa minestrone soup full of healthy veggies! This soup is sure to warm you up and make the whole family happy.
Well, it’s March and it’s still winter. (insert side-eye from this summer loving mama) It’s still cold and actually today, there’s snow falling. Cold days call for warm soup and crispy bread! I’ve been making this hearty quinoa minestrone soup for years and our family really loves it. I can feel good too, knowing that this soup is full of healthy veggies, quinoa and a delicious broth.
One thing I love about this recipes is how versatile it is, I’ve made it with different vegetables, various beans and different spices. The recipe below is my favorite combination of healthy veggies and beans. I hope your family loves it as much as mine does!
My Apple Cherry Crumble recipe would be delicious dessert to go with this soup!
Hearty Quinoa Minestrone Recipe
Hearty Healthy Minestrone Soup
Delicious and hearty minestrone soup full of quinoa and healthy veggies! This soup is sure to warm you up and make the whole family happy.
- 1 onion, diced
- 1 celery stalk, diced
- 2 large carrots, diced
- 2 tablespoons olive oil
- 2 cloves garlic - finely chopped
- 2 cups fresh zucchini, diced (about 1 medium or 2 small)
- 2 cups green beans - cut in 1 inch pieces
- 2 cups butternut squash, diced
- 1 bell pepper, diced
- 1 28-ounce can crushed tomatoes
- 7 cups water
- 1 15-ounce can of cannellini beans
- 1 15-ounce can of chickpeas
- 1 cup quinoa
- 2 cups spinach or kale (remove stems first)
- 1 teaspoon turmeric (or to taste)
- Salt and pepper to taste
- Parmesan and Basil for garnish
Heat and add the onions, carrots and celery in a large pot over medium heat.
Cook until softened, about 5 minutes.
Add the garlic and saute about 1 minute.
Add the zucchini, butternut squash and green beans.
Season with salt and pepper, add the turmeric, stir and cook for about 3 minutes.
Add the tomatoes and the water.
Bring soup to a boil.
Lower the temperature to medium/low and simmer (uncovered) for about 20 minutes.
Add the quinoa, cover and cook for 15 minutes.
Remove the cover, add the spinach (or kale) and the canned beans
Add more water if needed and bring back to a gentle boil.
Cook another 5 minutes.
Garnish with parmesan and basil.
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