Name: Spring Vegetable Quinoa Minestrone
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 medium carrots, sliced; 2 celery stalks, chopped; 1 zucchini, chopped; 1 cup asparagus, cut into 1-inch pieces; 1 cup green beans, trimmed and cut; 1/2 cup frozen peas; 1 (14-ounce) can diced tomatoes; 6 cups vegetable broth; 1/2 cup uncooked quinoa, rinsed; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; 2 cups fresh spinach; Juice of 1/2 lemon; Fresh parsley or basil for garnish

Why You’ll Love Spring Vegetable Quinoa Minestrone Recipe

This Spring Vegetable Quinoa Minestrone is light enough for a warm spring day, yet hearty enough to feel like a comforting meal. The freshness of seasonal vegetables blends beautifully with the nutty quinoa, creating a dish that’s both wholesome and delicious. Whether you’re looking for an easy weeknight dinner or something for meal prep, this soup is the perfect choice. It also makes great leftovers and tastes even better the next day, allowing the flavors to deepen.

Ingredients

1 tablespoon olive oil
3 cloves garlic, minced
1 small white onion, diced
1 cup sliced carrots (about 2 medium)
1 28-ounce can diced tomatoes
4 cups water or vegetable broth
1/4 cup uncooked white quinoa
2 teaspoons Italian seasoning
2 bay leaves
Salt and pepper to taste
1 cup chopped zucchini
1 1/2 cups chopped asparagus
1 packed cup chopped kale or spinach
1/2 cup frozen peas
Nutritional yeast or Parmesan for garnish (optional)

Directions

Sauté the Vegetables: In a large saucepan, heat the olive oil over medium-high heat. Add the minced garlic, diced onion, and sliced carrots. Cook for about 2-3 minutes, until the onions soften and begin to brown slightly.
Add Tomatoes and Broth: Stir in the diced tomatoes, water or vegetable broth, quinoa, Italian seasoning, bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 20 minutes.
Add Spring Vegetables: Once the quinoa is cooked, remove the lid and add the chopped zucchini, asparagus, kale or spinach, and frozen peas. Allow the soup to cook uncovered for an additional 10 minutes, until the asparagus is tender but still slightly crisp.
Final Touches: Taste the soup and adjust the seasoning as needed. When serving, garnish with nutritional yeast or Parmesan for an added layer of flavor.

Serving Information

Servings: This recipe makes approximately 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

One of the best parts about this soup is its versatility. Here are some ideas to mix things up:

Add Beans: For a heartier version, stir in a can of beans, such as white beans or kidney beans. This will add even more fiber and protein to the dish.
Use Different Grains: If you prefer a different grain over quinoa, you can substitute barley, rice, or small pasta shapes. Adjust cooking times accordingly, depending on the grain you use.
Pesto Twist: For a fun twist, finish each bowl with a swirl of pesto for an extra burst of flavor.
Swap Vegetables: Feel free to swap in other seasonal vegetables you love. For example, fresh peas, green beans, or spinach can be easily substituted for the kale.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for 3-4 days.
Freezer: This soup freezes well. Store it in a freezer-safe container for up to 3 months.
Reheat: To reheat, simply warm the soup on the stovetop or microwave until hot. If frozen, thaw overnight in the fridge before reheating.

Frequently Asked Questions

What Makes This Soup “Minestrone”?

Minestrone is traditionally an Italian vegetable soup, often made with pasta or beans. In this version, quinoa replaces the pasta, providing a nutritious, protein-packed substitute that still gives the soup its hearty texture.

Can I Use Another Grain Besides Quinoa?

Yes, quinoa is just one option. You can use barley, rice, or small pasta shapes, depending on your preference. Just be sure to adjust the cooking times as needed.

Is This Soup Vegan?

Yes! This soup is vegan and vegetarian friendly. If you want to keep it dairy-free, skip the Parmesan or use nutritional yeast as a substitute.

Can I Make This in a Slow Cooker?

Absolutely! To make this soup in a slow cooker, sauté the garlic, onion, and carrots before adding them to the slow cooker. Then, add the tomatoes, broth, quinoa, and seasonings. Let it cook on low for 4-5 hours. Add the tender vegetables (zucchini, asparagus, spinach, and peas) during the last hour of cooking.

Can I Add Protein Like Beans or Tofu?

For extra protein, you can add cooked beans or cubed tofu to the soup. These additions will make the soup even more filling and satisfying.

What Vegetables Work Best in This Soup?

Spring vegetables are ideal for this recipe. Asparagus, zucchini, peas, spinach, and kale are all great choices, but feel free to swap in any seasonal vegetables you like or what you have on hand.

How Long Will Leftovers Last?

This soup lasts 3-4 days in the fridge. If frozen, it will stay good for up to 3 months.

Can I Reheat This in the Microwave?

Yes, this soup can be reheated in the microwave. Simply place it in a microwave-safe bowl and heat it in 1-minute intervals, stirring between each, until it reaches the desired temperature.

Does Quinoa Need to Be Rinsed?

If your quinoa is not pre-rinsed, it’s a good idea to rinse it under cold water before adding it to the soup. This helps remove any bitterness.

Conclusion

Spring Vegetable Quinoa Minestrone is the perfect soup for the season. It’s fresh, light, and full of nourishing ingredients. With its rich flavors and variety of vegetables, this soup is sure to become a favorite in your meal rotation. Whether you’re enjoying it for dinner or prepping it in advance, this dish is as flexible as it is delicious. So grab your spring vegetables and quinoa, and create a bowl of comfort that’s perfect for any occasion.