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Spring Vegetable Quinoa Minestrone

Author - Alyssa Rimmer

Spring Quinoa Minestrone with all sorts of amazing seasonal veggies! Hearty, simply and delicious!

Today I'm partnering with my lovely friends from Tuttorosso Tomatoes to bring you a comforting quinoa minestrone that's lightened up with seasonal spring veggies.

A big batch of soup might not be the first thing that jumps to mind as we're moving into spring, but with the chilly weather we've been having in NYC, it was the perfect, simple meal. It also comes together really quickly, so for those nights when you don't really have a plan to dinner but still want something healthy and nourishing? This soup is it.

This EASY Quinoa Minestrone is packed with spring vegetables -- light, healthy and the perfect weeknight meal! [vegan]

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This EASY Quinoa Minestrone is packed with spring vegetables -- light, healthy and the perfect weeknight meal! [vegan]

Soup in my house is kind of a controversial subject. I'm all about soups that are smooth and creamy. Matt on the other hand would much prefer something that is broth-based, with chunky vegetables and meat. So more often than not we just don’t make it. Unless I’m home alone, of course.

This quinoa minestrone is my compromise. It's chunky just as Matt likes it, but has some of my favorite veggies inside. Plus, it's meatless, so that's another check on my list!

The BEST vegetable minestrone made fresh spring veggies and protein-rich quinoa!

It starts with a simple base of sauteed onions, garlic, carrots and a can of diced tomatoes. Then it's just some water (or veggie broth), quinoa and lots and LOTS of veggies!

The BEST tomatoes for making vegetable minestrone!

For the tomatoes, I always make sure to purchase the no salt added ones from Tuttorosso because the extra sodium really just isn’t necessary.

It also means that we have more control over the flavor of our dish and it gives us the opportunity to add more vitamins to the meal by using a mineral-rich sea salt.

I also love that Tuttorosso tomatoes hold up when they’re cooked. You know how some will kind of disintegrate? Not these! There’s still big chunks of juicy red tomatoes in there.

The PERFECT bowl of quinoa minestrone...LOADED with fresh veggies, protein packed and easy to make!

Classic minestrone is made with pasta. But since we often bend the rules around here, rather than pasta I added in quinoa.

While not quite as pronounced texturally wise as the pasta would be, the quinoa upped the protein content of the soup, keeping it hearty and filling without overloading your body with refined carbs.

The remaining veggies you can have a little fun with. Since I’m all about finding what’s available to you, here’s what I was able to get at the store:

  • zucchini
  • asparagus
  • kale
  • sweet peas

But I encourage you to play and use what a) you can find in season and b) what you enjoy. Not a kale fan? try spinach! Don’t want funky smelling pee? Swap the asparagus for green beans! Don’t like peas? Sweet corn would be delicious!

Oh and if you want to make it a bit heartier, feel free to throw in a can of garbanzo or navy beans!

No matter what your combination is, it’s going to be delicious. You can never go wrong with a soup like this because it can always be tweaked to your preferences. That’s what makes it so amazing (and the perfect “clean out the fridge” meal!).

Need a quick weeknight meal? Try this QUINOA MINESTRONE! It's power packed, healthy and super easy to make! [vegan]

To serve, I highly suggest a piece of toasted bread and a touch of nutritional yeast. You get a slightly cheesy flavor (which is so familiar with a dish like this) and have the perfect vessel to soak up the remaining tomatoy broth. YUM!

Your turn…

What are you favorite vegetables to add to minestrone? I can’t wait to see what combinations you come up with! I’d love for you to snap a pic and tag @simplyquinoa on Instagram so I can actually see it (or send me a Snap of the finished product! @alyssarimmer)

xo Alyssa

This hearty QUINOA MINESTRONE is a quick and easy weeknight meal that's packed with veggies AND flavor!

4.8 from 5 votes
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Spring Vegetable Quinoa Minestrone

It also comes together really quickly, so for those nights when you don't really have a plan to dinner but still want something healthy and nourishing? This soup is it.

Course Soup
Cuisine American, Italian
Keyword minestrone, spring vegetable
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 119 kcal
Author Alyssa Rimmer

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 small white onion diced
  • 1 cup sliced carrots about 2 medium
  • 1 28 oz can diced tomatoes (I used Tuttorosso)
  • 4 cups water or vegetable broth
  • 1/4 cup white quinoa uncooked
  • 2 teaspoons Italian seasoning
  • 2 bay leaves
  • Salt + pepper to taste*
  • 1 cup chopped zucchini 1 small or 1/2 of 1 medium
  • 1 1/2 cups chopped asparagus
  • 1 packed cup chopped kale or spinach
  • 1/2 cup frozen peas
  • Nutritional yeast or parmesan to garnish

Instructions

  1. Heat oil in a large sauce pan over medium-high heat. Add garlic, onions and carrots and cook until starting to brown, about 2 - 3 minutes. Add tomatoes, water, quinoa, spices, bay leaves, salt and pepper and stir to combine. Bring mixture to a boil, then cover and reduce to simmer for 20 minutes.
  2. Remove lid and stir in remaining vegetables. Cook for 10 minutes more until asparagus has started to soften, but still has a light crunch.
  3. Taste, adjust seasonings as needed and serve immediately. Garnish with nutritional yeast (or cheese) if you want some cheesy flavor.

Recipe Notes

*I used water in this recipe so added about 1 1/2 teaspoons of salt and 1 teapspoon of pepper -- this would be too much if you were using vegetable broth, so start with just 1/2 a teaspoon and adjust from there.

Nutrition Facts
Spring Vegetable Quinoa Minestrone
Amount Per Serving
Calories 119 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 269mg 11%
Potassium 628mg 18%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Sugars 6g
Protein 5g 10%
Vitamin A 104.7%
Vitamin C 47.5%
Calcium 10.5%
Iron 17.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

This post was sponsored by Tuttorosso, but all opinions are my own. As always, thank you for supporting the brands that I love and I hope you try their tomatoes – I’m not even kidding when I tell you that the quality is out of this world (and the flavor is amazing!)

 

Want more quinoa dinner recipes?
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Need a quick weeknight meal? Try this QUINOA MINESTRONE! It's power packed, healthy and super easy to make! [vegan]
36 comments
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  1. Thanks for the recipe! I want to try swapping the quinoa with organic brown rice. Can you advise if this would change the cooking instructions at all?

    Thanks!

    • You could totally try, but it will affect the cooking time dramatically. I’d say you’ll want to simmer it for at least 45 minutes before adding in the remaining veggies, but you’ll have to just go with how fast the brown rice is cooking. Let me know how it turns out! xx

  2. I’m interested in making this for a friend who is having surgery later in the week. How does it hold up for leftovers? Thinking about the asparagus & zucchini as both can get soggy with overcooking…just wondering how they are a day or two later… thx!

  3. Racheal – you read my mind !
    I have been getting bored with just eating quinoa alone or garlic added ! So I have all the ingredients down and Bobby and I plan to make this for the weekend and freeze for other days when the monsoon rains ( what it has felt like ) come back oh wait if they ever leave Lynchburg ! It’s so easy to make and a lot like my veggie soup , but I never thought to put kale in my soup , my grandma ️always put chopped spinach in hers so I should have known ! Can’t wait to taste it later today !

  4. I added a package of tri-color cheese tortellini for my family as our dinner. I also replaced the peas w/ dried lentils (and added additional water, as per instructions). HUGE hit!

  5. Maybe this isn’t normal but I seriously crave soup year round!! Even when it gets into the 90s down here in Louisiana. I’m always ready for a heaping bowl of veggies. I’d love to add some chickpeas to this!

    • Haha probably because soup is the BEST! and cold soups like gazpacho are perfect for that type of weather…mmm! Love the idea of chickpeas 🙂

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