📝 About This Recipe
This soul-warming soup marries the rustic traditions of a classic Italian Minestrone with the nutritional powerhouse of ancient Andean quinoa. Unlike traditional recipes that use pasta, the quinoa adds a delicate nutty crunch and a boost of protein, making the broth velvety and rich. Bursting with seasonal vegetables and finished with a bright basil pesto, it’s a vibrant, gluten-free celebration of garden-fresh flavors in every spoonful.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into 1/2-inch rounds)
- 2 pieces Celery Stalks (sliced into 1/4-inch crescents)
- 4 cloves Garlic (minced)
The Heart of the Soup
- 1 medium Zucchini (quartered and sliced)
- 1 cup Green Beans (trimmed and cut into 1-inch pieces)
- 3/4 cup White Quinoa (thoroughly rinsed in a fine-mesh sieve)
- 1 can (15 oz) Cannellini Beans (drained and rinsed)
- 1 can (14.5 oz) Diced Tomatoes (with juices)
- 6 cups Vegetable Broth (low sodium)
- 1 piece Parmesan Rind (optional, for deep umami flavor)
Herbs and Seasoning
- 1 teaspoon Dried Oregano
- 1 sprig Fresh Rosemary (leaves finely chopped)
- 2 cups Baby Spinach (packed)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 piece Fresh Lemon Juice (squeezed for brightness)
👨🍳 Instructions
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1
Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat until shimmering.
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2
Add the diced onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften.
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3
Stir in the minced garlic, dried oregano, and chopped rosemary. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the zucchini and green beans to the pot. Stir to coat the vegetables in the aromatic oil and herbs, cooking for another 3 minutes.
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5
Pour in the diced tomatoes with their juices and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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6
Add the rinsed quinoa, vegetable broth, and the Parmesan rind. The rind is a chef's secret for adding incredible depth and saltiness to the broth.
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7
Increase the heat to medium-high and bring the soup to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot partially, and let it simmer for 15-20 minutes. You'll know it's ready when the quinoa is tender and you see the tiny 'spirals' (the germ) separating from the grain.
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9
Stir in the cannellini beans and cook for an additional 5 minutes to ensure they are heated through.
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10
Remove the Parmesan rind and the rosemary sprig (if any large pieces remain). Stir in the baby spinach until it just wilts into the hot soup.
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11
Turn off the heat. Stir in the fresh lemon juice and season with salt and pepper. Taste and adjust seasoning as needed.
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12
Ladle the hot soup into deep bowls, ensuring everyone gets a generous mix of vegetables and quinoa.
💡 Chef's Tips
Always rinse your quinoa in a fine-mesh sieve under cold water for at least 30 seconds to remove the saponin, which can cause a bitter taste. If the soup becomes too thick the next day (quinoa absorbs liquid as it sits), simply splash in a little extra broth or water when reheating. For a vegan version, omit the Parmesan rind and use a tablespoon of nutritional yeast for that savory 'cheesy' kick. Don't overcook the vegetables in the first step; they should have a slight bite left before the simmering process begins. Use 'tri-color' quinoa if you want a more vibrant, variegated look and a slightly heartier texture.
🍽️ Serving Suggestions
Top each bowl with a dollop of fresh basil pesto for a burst of herbal brightness. Serve with a thick slice of toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, dry Italian white wine like a Pinot Grigio or Vermentino. Sprinkle generously with freshly grated Parmigiano-Reggiano and a drizzle of finishing olive oil. A side of simple arugula salad with a lemon vinaigrette complements the soup's richness perfectly.