Minestrone Soup with Quinoa
This rustic classic Minestrone Soup with Quinoa is a fresh Italian-inspired light soup recipe.
Servings: 5 Servings
Calories: 459kcal
Ingredients
- 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 14.5 ounce cans Diced Tomatoes
- 6 cups low sodium vegetable or chicken broth*
- ½ cup dry quinoa
- 1 rind parmesan cheese optional
- 1 14.5 ounce can kidney beans, drained and rinsed
- 1 14.5 ounce can cannellini beans, drained and rinsed
- 1 14.5 ounce can Cut Green Beans, drained
- ½ teaspoon salt or to taste
Instructions
- 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.
- Add the carrots, celery, and red potatoes. Continue sautéing, stirring frequently, until vegetables have softened, but are still al dente, about 8 minutes.
- Add the garlic and spices and sauté another 1 minutes.
- 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.
- Add the 3 types of beans and cook an additional 8 minutes.
- Remove the parmesan rind (or leave it in and eat it).
- Test the soup for flavor and add desired amount of salt.
- Serve with crusty bread and shredded parmesan cheese
Nutrition
Serving: 1of 5 | Calories: 459kcal | Carbohydrates: 45g | Protein: 15g | Fat: 3g | Fiber: 5g