Description
A light and nourishing spring vegetable quinoa minestrone packed with seasonal vegetables, protein-rich quinoa, and fresh herbs in a flavorful broth.
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
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened.
- Stir in garlic, carrots, and celery. Cook for another 3–4 minutes.
- Add zucchini, asparagus, and green beans. Cook for 2–3 minutes.
- Pour in diced tomatoes, vegetable broth, quinoa, oregano, thyme, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until quinoa is cooked and vegetables are tender.
- Stir in peas and spinach. Cook for 2–3 minutes until wilted.
- Add lemon juice and adjust seasoning as needed.
- Serve warm, garnished with fresh herbs.
Notes
- Rinse quinoa thoroughly before cooking to remove bitterness.
- Feel free to substitute seasonal vegetables as available.
- Store leftovers in the refrigerator for up to 4 days.
- This soup thickens as it sits; add extra broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
