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



  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*
Fat 3g5%
Sodium 269mg12%
Potassium 628mg18%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 6g7%
Protein 5g10%
Vitamin A 5235IU105%
Vitamin C 39.2mg48%
Calcium 105mg11%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.