Vegan Quinoa Minestrone Soup. The perfect recipe for cold December days when you’re not quite feeling your best and you need some serious R&R. So yeah… it’s been a while since I’ve posted. Between battling the yearly winter crud, audits, work travel, and trying to prepare for the holidays I’ve neglected you all. Dearest apologies. I’ve also been under-the-radar working on something special to come at the beginning of January. So yeah, I’ve been holding out on some recipes but stay tuned!
So back to this Minestrone, it’s traditionally made with pasta but I opted for Quinoa instead since it’s one of my staple pantry items. It also try to save pasta recipes for more special occasions simply because the other individual in my household doesn’t like pasta (Doesn’t like pasta?!? Yeah. I know. He’s not human). I went with white beans too because I feel like I get more than a fair amount of black, brown and red beans in my other recipes. And you know I’m all about mixing it up! And if you’re comparing to the picture I forgot the carrot because I was in a hurry, and hungry.
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- ½ cup onion, chopped
- 4 cloves garlic, chopped
- ½ cup celery, chopped
- ¾ cup carrot, chopped
- 1½ cup green beans, trimmed & cut to 1 inch in length
- 1 cup zucchini, chopped
- 1 28 oz can organic diced tomatoes
- 1 15 oz can organic white beans, drained and rinsed
- 3 cups water (or veg. stock)
- ½ tsp Himalayan salt
- ½ tsp oregano
- ½ tsp thyme
- ¼ tsp black pepper
- ½ cup quinoa
- 2 Tbsp nutritional yeast
- 1 cup baby spinach
- 3 Tbsp chopped basil
- Heat a large pot or dutch oven over medium heat. Once hot, saute onion, celery, and garlic in water until translucent.
- Add carrots and green beans and season with salt and pepper. Stir and cook for 3-4 minutes until softened.
- Add zucchini, tomatoes, water (or stock), and spices. Increase heat to medium-high and bring soup to strong simmer. Add quinoa and nutritional yeast and reduce heat to low. Let simmer for 10 minutes.
- After 10 minutes, stir in baby spinach and let cook for another 5 minutes until spinach is wilted.
- Turn off heat and let rest for a few minutes before serving. Serve with fresh basil and extra nutritional yeast for garnish (optional).