Why You’ll Love This Minestrone with Quinoa

• It’s a complete meal in one bowl. You’ve got your protein from the quinoa and beans, a rainbow of vegetables, and a deeply satisfying broth. No need for sides—this soup stands proudly on its own.
• It’s incredibly adaptable. Honestly, this recipe is more of a template. Got a zucchini languishing in the fridge? Toss it in! Not a fan of kidney beans? Cannellini beans work beautifully. It’s a fantastic way to clean out the vegetable drawer.
• The quinoa makes it extra hearty. Unlike pasta, which can sometimes get a little mushy, quinoa holds its texture beautifully and gives the soup a lovely, slightly nutty flavour that complements the tomatoes and herbs perfectly.
• It freezes like a dream. This soup is a meal-prepper’s best friend. Make a big batch, let it cool completely, and freeze it in individual portions for those days when you need a healthy, home-cooked meal in minutes.

Ingredients & Tools

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 (28 oz / 800 g) can crushed tomatoes
• 6 cups vegetable broth (low sodium if possible)
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• 3/4 cup uncooked quinoa, rinsed well
• 1 (15 oz / 425 g) can kidney beans, rinsed and drained
• 2 cups chopped kale or spinach, tough stems removed
• Salt and freshly ground black pepper to taste
• For serving: Fresh basil or parsley, grated Parmesan cheese (optional)

Tools: A large stockpot or Dutch oven (around 5-6 quarts is perfect), a wooden spoon, and a good knife for all that chopping.

The quality of your broth really makes a difference here, so if you can, use a good one. And don’t skip rinsing the quinoa—it removes its natural bitter coating, called saponin, which ensures your soup tastes its absolute best.

Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• Rinse that quinoa! I know I just mentioned it, but it’s worth repeating. Giving your quinoa a good rinse in a fine-mesh sieve under cold water until the water runs clear is a non-negotiable step for the best flavour.
• Dice your veggies evenly. You’ll want your onion, carrots, and celery to be roughly the same size. This isn’t just for looks—it ensures they all cook at the same rate, so you don’t end up with crunchy carrots and mushy onions.
• Don’t rush the sauté. Taking your time to cook the onions, carrots, and celery until they’re softened and fragrant is the foundation of your soup’s flavour. This step, called sweating the vegetables, builds a deep, savoury base.
• Get creative with your greens. I love the sturdy texture of kale, but if you have spinach, chard, or even escarole, they’ll all work wonderfully. Just add more delicate greens like spinach at the very end so they just wilt.

How to Make Minestrone with Quinoa

Serving Suggestions

Complementary Dishes

• A thick slice of crusty, toasted sourdough — There’s nothing better for sopping up every last drop of that delicious broth. A little drizzle of olive oil on top is pure heaven.
• A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing provide a fantastic contrast to the rich, hearty soup, cleansing the palate between spoonfuls.

Drinks

• A crisp, Italian white wine like Pinot Grigio — Its light citrus notes cut through the soup’s richness beautifully without overpowering it.
• A sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and acidity offer a similar refreshing contrast that really lifts the whole meal.

Something Sweet

• A few pieces of dark chocolate and a handful of almonds — This is my go-to. It’s not too heavy but feels like a real treat after a satisfying bowl of soup.
• A classic Italian affogato — A scoop of vanilla gelato or ice cream “drowned” with a shot of hot espresso. It’s a dramatic and deliciously simple way to end the meal.

Top Mistakes to Avoid

• Mistake: Not rinsing the quinoa. I’ve said it three times now because it’s that important! Unrinsed quinoa can leave a bitter, soapy taste that will really throw off your beautiful soup.
• Mistake: Adding the quinoa with the beans. Quinoa needs a good 15-20 minutes to cook through. If you add it at the same time as the beans (which just need to heat), the beans will become far too soft and mushy by the time the quinoa is done.
• Mistake: Overcooking the greens. Whether it’s kale or spinach, you’re just wilting it with the residual heat after the soup is done cooking. If you boil them, they’ll lose their vibrant colour and turn unpleasantly soggy.
• Mistake: Underseasoning. Soups need salt! Be sure to taste at the end and don’t be shy. The salt will brighten all the other flavours and make your minestrone sing.

Expert Tips

• Tip: Make it ahead for even better flavour. Like many soups, this minestrone tastes even more incredible the next day. The flavours have time to meld and deepen. Just cool it completely and store it in the fridge overnight.
• Tip: Add a Parmesan rind. If you have a rind of Parmesan cheese hanging out in your fridge, toss it into the pot when you add the broth. It will melt into the soup, adding an incredible layer of umami richness. Just remember to remove it before serving.
• Tip: For a thicker soup, blend a portion. If you prefer a creamier, thicker minestrone, use an immersion blender to purée about one-quarter to one-third of the soup right in the pot. It creates a luxurious texture while still keeping plenty of chunky vegetables.
• Tip: Freeze it flat. For easiest freezer storage, pour cooled soup into sturdy zip-top bags, lay them flat on a baking sheet, and freeze. Once solid, you can stack them like books, saving a ton of space.

FAQs

Can I use a different grain instead of quinoa?
Absolutely! This recipe is very flexible. You could use an equal amount of small pasta like ditalini or orzo—just cook it according to the package directions and add it towards the end so it doesn’t get too soft. Farro or brown rice would also work, but they’ll need a longer cooking time, more like 30-40 minutes, so you’d add them right after the broth.

How long will this soup keep in the fridge?
Stored in an airtight container, your minestrone will stay fresh in the refrigerator for about 4-5 days. The quinoa will continue to absorb liquid, so you might need to add a splash of broth or water when you reheat it to get it back to your desired consistency.

Can I make this soup in a slow cooker?
You sure can. Sauté the onions, carrots, celery, garlic, and tomato paste in a skillet first (this step is key for flavour), then transfer everything to the slow cooker except for the quinoa and greens. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the quinoa and cook on high for another 20-30 minutes until tender, then stir in the greens at the end.

Is this soup freezer-friendly?
It freezes exceptionally well! Just make sure the soup is completely cooled before portioning it into freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

My soup is too thick after refrigerating. What should I do?
This is totally normal! The quinoa acts like a sponge. Just add a little extra vegetable broth or water when you reheat it, a half-cup at a time, until it reaches the consistency you like. It’s an easy fix that brings it right back to life.