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Minestrone Soup

Minestrone Soup

Fall Minestrone Soup is full of seasonal vegetables that will satisfy your soul. Easily made with pantry staples. #glutenfree #soup #fall
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: Minestrone Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 23 minutes
Servings: 6
Calories: 149kcal
Author: Karen Kelly


  • 3 tablespoon olive oil
  • 1 onion, diced
  • 2 celery stalks, diced
  • 3 carrots, diced
  • 1 red pepper, diced
  • 3 garlic cloves, chopped
  • 1 ½ 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
  • cup quinoa
  • 1 cup frozen peas
  • 1 tablespoon tomato paste
  • 1 ½ 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.


Calories: 149kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 373mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6028IU | Vitamin C: 33mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.