This Minestrone Soup will warm your bones from the inside out. It’s packed with fall seasonal vegetables and has layers of warm flavors. The quinoa adds a little boost of protein. (gluten free, with vegan option)
This post has been written by me and is sponsored by La Cucina Italiana
Fall is in the air and warm soups are on the menu. Is there anything more satisfying than a warm bowl of spice filled soup on a cool night? I love soups like this because they can be made ahead on Sundays when I have time and we enjoy them during the week for lunches and dinners.
This Minestrone is chock full of vegetables like tomatoes, carrots, celery, red pepper, potatoes, peas, swiss chard, and onions. For a change, I added sweet potatoes. They are in season and add a little extra sweetness to this soup.
I love adding some quinoa or gluten free pasta to make it more hearty and filling. You can add any kind of beans you have; cannellini, kidney, pinto, chickpeas or black beans. The beans and quinoa add extra protein and hearty texture to help keep you full.
The final step is adding some fresh greens when the soup is hot and ready to go. I usually let these greens wilt for a few minutes, but they don’t need to cook long. I used swiss chard, but you could also use kale, spinach, collard or mustard greens. They add beautiful color to the final product.
Minestrone was originally created to use up all those leftover vegetables you have in the fridge. I love using it for just this! You can easily swap out whatever vegetables you have on hand – add some butternut squash, green beans, cabbage or zucchini depending on the season. Frozen vegetables can also be used to make a last-minute hearty soup for dinner in less than 30 minutes.
I think you will love the versatility of this Minestrone Soup!
Is Minestrone Soup Healthy?
Minestrone soup is a great way to increase your daily serving of vegetables. I mean look at all the veggies in this bowl! AND beans have a variety of health benefits like…
- excellent source of protein
- contains nutrients like folate, zinc, iron, magnesium, and fiber
- contains antioxidants
- heart healthy
- may help stabilize blood sugar levels and keep you full
Minestrone does not contain animal products unless you use chicken or beef broth. Simply sub those out for vegetable broth and you have vegan Minestrone!
Can I Make Minestrone Ahead of Time?
YES! And it’s such a great way to meal prep. Make a double batch and it should last three to four days when covered in the refrigerator.
An even better idea is to freeze this Minestrone Soup. After you make the soup let it cool or put it in an ice bath to cool quicker. Put a ziptop bag in a bowl and ladle in the soup. Lay bags in a single layer to freeze and they should last about three months. Don’t forget to label the bags and include the date. Dinner done!
How To Make Minestrone Soup
- Start by chopping all your vegetables and getting out all of your ingredients.
- Heat your pot over medium-high heat and add olive oil.
- Add the onion and garlic, cooking for a minute or two, then add celery, carrots and red peppers.
- Add the diced sweet potatoes, beans, diced tomatoes, frozen peas and chicken broth.
- Stir well and add the quinoa. Bring to a boil then reduce heat to a simmer and cook for about 10 minutes.
- When almost finished, add the chopped swiss chard and let it wilt a bit.
- Top with parmesan and diced avocado. (Omit cheese if vegan)
This Italian Minestrone is sure to become a family favorite. Click here to find more about the recipe on one of my favorite new websites La Cucina Italiana. La Cucina Italiana is the most authoritative food magazine in Italy and now they are launching an American site that is packed with traditional Italian food, modern recipes, health news and travel articles. This website is for anyone who loves food!
- 3 tbsp olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 3 carrots, diced
- 1 red pepper, diced
- 3 garlic cloves, chopped
- 1 1/2 sweet potato cubes
- 1 14 oz can diced tomatoes, not drained
- 1 14 oz can cannellini beans, rinsed
- 2 14 oz cans of gluten free chicken broth
- 1/3 cup quinoa
- 1 cup frozen peas
- 1 tbsp tomato paste
- 1 1/2 cups swiss chard, chopped
- salt and pepper to taste
- 2 rosemary sprigs
- Heat a dutch oven over medium high heat and add oil. Saute garlic, onions, celery, carrots and red pepper for a few minutes stirring often. Stir in tomato paste and salt and pepper vegetables.
- Add sweet potatoes, diced tomatoes, beans, chicken broth, quinoa, and frozen peas. Bring to a boil. Add rosemary sprigs.
- Reduce heat to simmer and cook until sweet potatoes are tender about 20 minutes. Taste and add more salt and pepper as necessary. Add swiss chard and allow to wilt a few minutes. Serve with fresh parmesan.