Hearty Quinoa Minestrone Soup Recipe

This is one of the best twists to a Minestrone Soup Recipe. Hearty quinoa joins the party along with simmered tomatoes, seasonal veggies and ground beef. It’s the perfect combination to keep your belly warm on a cool afternoon.

Minestrone soup is a hearty Italian dish that’s traditionally made with broth, tomatoes, various vegetables and pasta. Since most of these items are sitting in my pantry at all times, it’s a popular dinner in our household. Especially on hectic days where I don’t have time to prep our meals in advance.

This Minestrone Soup Recipe is the best way to use any leftover vegetables you have on hand.

Sometimes I’ll add-in squash, celery, kale, green beans or even sweet potatoes. If you’re not a meat eater, a can of white navy beans would taste phenomenal here as well. Fresh herbs give it a nice pop of color… chives, cilantro and parsley are nice additions.

Hearty Quinoa Minestrone Soup Recipe

 

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Serves: 6 Bowls

Ingredients

• 1 lb. Ground Beef
• 2 tbsp. Olive Oil
• 1 Yellow Onion, chopped
• 1 tbsp. Water
• 3 cloves Garlic, minced
• 2 tbsp. Tomato Paste
• 5 - 6 Small Red Potatoes, diced into small cubes
• 5 cups Vegetable Stock
• 1 Bay Leaf (optional)
• 1 tsp. Worcestershire Sauce
• 1 tsp. Italian Seasoning
• 1 can (15 oz.) Diced Tomatoes
• 2 cups Seasonal Vegetables
• 1 cup Cooked Quinoa
• Salt + Pepper, to taste
• Fresh Herbs, as needed

Instructions

1. Sauté ground beef in a dutch oven or large soup pot over medium-high heat until browned. Drain and set aside.
2. Add olive oil, onion and water to the pot. Sauté until softened and browning. Add garlic and continue to cook for an additional minute.
3. Pour the beef back in the pot. Next, add the potatoes, vegetable stock, bay leaf, Worcestershire sauce, Italian seasoning, tomatoes and seasonal vegetables (I used peas and corn). Stir until combine. Bring to a boil, cover and then reduce heat to a simmer. Continue cooking on low for 30 minutes. Stir quinoa into the pot and continue to cook for 5 minutes.
4. Season with salt and pepper and serve with fresh herbs.

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NOTES ON MY MINESTRONE SOUP RECIPE: 

• Fresh or frozen vegetables can be used in this recipe, so it’s a great option year-round! Sometimes I’ll even do a mix of both.
• If you prefer the classic Italian recipe for minestrone soup, simply swap the quinoa for pasta or rice.
• Want to create a creamy version? Add a block of cream cheese to the pot while it simmers. Sooooo tasty!

OTHER RECIPES YOU MIGHT LIKE: 

Easy Crockpot Tomato Basil Soup

Taco Tortilla Soup Recipe

Greg Collier’s Hobo Stew

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