Quinoa Minestrone Soup

Quinoa Minestrone Soup

By Shira Eato

It’s the middle of winter and we’re all craving warm, delicious and hearty foods. Here is a recipe that not only ticks all of those boxes but is also nutrient-dense and will leave you filling fuller for longer.


  • 1 cup green beans
  • 1 cup quinoa
  • 1 carrot
  • 1 sweet potato, diced
  • 1 red capsicum
  • 1 ear of sweet corn
  • 1 tin of chickpeas or kidney beans or black beans
  • 400g tin crushed tomatoes
  • 1 cup spinach or kale
  • 1 cup broccoli or zucchini
  • 1 red onion
  • 4 cloves of garlic (more or less depending on your love of garlic!)
  • 2 tbsp mixed herbs (fresh-dill or parsley)
  • 1 tsp of turmeric
  • 1 tsp of paprika (sweet, hot or smoked depending on your tastebuds!)
  • salt and pepper to taste
  • 1 tsp cumin

Notes: This recipe is adaptable to any and all veggies you may have! Try to use organic veggies and tins where possible


  1. Start by heating olive oil in a large saucepan.
  2. Saute onion until soft and then add the garlic
  3. Add vegetables one by one (except for spinach or kale), mixing them as you go along
  4. Add spices and ensure spices are mixed through all vegetables
  5. Add the tin of tomatoes and legume of choice and water to cover
  6. Bring soup to a boil and then add rinsed quinoa
  7. Turn soup down to simmer and cook for about 30-45 minutes until vegetables are cooked through and quinoa is cooked.
  8. Add spinach or kale at the end and mix through
  9. Serve soup with the juice of one lemon to ensure iron absorption and enjoy

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