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Minestrone Soup with Quinoa | TheRoastedRoot.net #healthy #vegetarian #vegan #glutenfree
Minestrone Soup with Quinoa
Author: Julia
  • 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 ounce cans Diced Tomatoes 14.5-
  • 6 cups low sodium vegetable or chicken broth*
  • ½ cup dry quinoa
  • 1 rind parmesan cheese optional
  • 1 ounce can kidney beans drained and rinsed, 14-
  • 1 ounce can cannellini beans drained and rinsed, 14-
  • 1 ounce can Cut Green Beans drained, 14.5-
  • ½ teaspoon salt or to taste
  1. 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.
  2. Add the carrots, celery, and red potatoes. Continue sautéing, stirring frequently, until vegetables have softened, but are still al dente, about 8 minutes.
  3. Add the garlic and spices and sauté another 1 minutes.
  4. 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.
  5. Add the 3 types of beans and cook an additional 8 minutes.
  6. Remove the parmesan rind (or leave it in and eat it).
  7. Test the soup for flavor and add desired amount of salt.
  8. Serve with crusty bread and shredded parmesan cheese