Simple Gluten-Free Minestrone Soup with Quinoa

4.98 from 43 votes

Simple Gluten-Free Minestrone Soup with Quinoa

This Simple Gluten-Free Minestrone Soup with Quinoa is a twist on the classic Italian dish. Adding quinoa makes a perfect protein-packed alternative to the traditional pasta in this Italian peasant soup. A hearty, warming, and healthy one-pot meal full of vegetables, cannellini beans, and quinoa, it's a great soup to use up what veggies you have on hand. The broth's herbs and Parmesan cheese add tons of flavor, richness, and complexity.

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: Italian Recipes, Mediterranean Recipes

Keyword: Gluten-free Minestrone soup, How to make Minestrone, How to make Minestrone soup, Minestrone soup

Diet: Flexitarian, Gluten-Free, Mediterranean

Servings:

Calories: 1238kcal

Author: Sonia Skounaki-Garbidakis

Equipment

Ingredients

2 tbsp extra virgin olive oil
1 medium yellow onion diced
3 medium carrots diced
2 large celery stalks diced
2 cloves garlic minced
6 cups chicken broth preferably organic
2 tbsp tomato paste
1 14-oz can crushed tomatoes with liquid
2 14-oz cans cannellini beans drained and rinsed
½ cup white quinoa rinsed and drained
2 large bay leaves
3" cunk Parmesan cheese rind
1 tsp Italian seasoning
3 cups baby spinach roughly chopped
¼ cup fresh Italian parsley chopped
Sea salt and freshly ground black pepper to taste
1-2 oz Parmesan cheese freshly grated

Instructions

Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the veggies become soft and aromatic, approximately 4-5 minutes.
Add the tomato paste and cook, stirring continuously for another minute.
Add the chicken broth, crushed tomatoes, white beans, quinoa, bay leaves, and Parmesan rind. Sprinkle with Italian seasoning, add salt and black pepper. Stir to combine.
Increase heat to high and bring to a boil. Immediately reduce heat to medium-low.
Cover and let the soup simmer until the quinoa is cooked through, approximately 15-20 minutes.
Stir in the chopped spinach and parsley. Simmer just until the spinach wilts, approximately 1-2 minutes.
Remove from heat and discard the bay leaves and remaining cheese rind.
Serve immediately, sprinkled with freshly grated Parmesan cheese, if desired.

Notes

Cooking Tips

Minestrone is a thick soup. If you prefer a thinner version, add more broth until the soup reaches your desired consistency.

Mirepoix (the mix of diced carrots, onion, and celery) can usually be purchased in the refrigerated section of the produce department of your local supermarket. Not the most budget-friendly option but an excellent time saver.

The rind from a leftover Parmesan cheese won't completely dissolve in the soup. Just remove whatever remains of it at the end of cooking.

When you are close to finishing up that Parmesan or Pecorino you purchased, save the rind in the freezer. This way, you will always have it at hand for soups and sauces!

Variations

Use whatever vegetables you already have at hand or what's in season.

Swap the quinoa with buckwheat, rice, gluten-free pasta, or regular pasta (if gluten is no concern).

Add cooked turkey or chicken for even more lean protein.

For a vegan version of the soup, use vegetable broth and omit the rind of Parmesan cheese and the grated Parmesan.

Make-ahead tips and Storing leftovers

Allow the soup to cool to room temperature (no longer than 2 hours) and transfer it into an airtight glass container. Store in the refrigerator for up to 3 days.

To freeze the soup, cool soup as above and transfer it into an airtight freezer-safe container. Place in the fridge until completely cooled. Then, store in the freezer for up to 3 months. Allow the soup to thaw overnight in the fridge before reheating.

When you're ready to enjoy some leftovers, reheat the soup on the stove until it comes to a boil. You can also reheat the leftover soup in the microwave until heated through.

Nutrition