Hearty Quinoa Minestrone Soup

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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!

This recipe has a permanent place on my Meals we Love list and it usually makes it on my monthly meal plan.

My Apple Cherry Crumble recipe would be delicious dessert to go with this soup!

Hearty Quinoa Minestrone Recipe

Hearty Healthy Minestrone Soup

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
By Donna Shenk Serves: 8
Prep Time: 10 Cooking Time: 50

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 onions, carrots, and celery in a large pot over medium heat.


Cook until softened, about 5 minutes.


Add garlic and saute about 1 minute.


Add zucchini, butternut squash, and green beans.


Season with salt and pepper


Add turmeric to the pot and cook for about 3 minutes stirring occasionally.


Add the tomatoes and the water.


Bring your 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.


  • 450 Calories


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This Recipe has been linked at: The Cottage Market, A Morning cup of Joe , Simply Sweet HomeFriday at the Fire Station 

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  • Reply
    March 15, 2019 at 8:47 am

    Sounds delicious! Pinned

  • Reply
    March 15, 2019 at 12:13 pm

    YUM! Can’t wait to try this!

  • Reply
    Maria | passion fruit, paws and peonies
    March 16, 2019 at 6:14 am

    Oh this looks so wonderfully comforting. Thank you I would love to make this xx Maria

  • Reply
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