Quinoa Minestrone


  • Prep Time15 mins
  • Total Time40 mins
  • Makes6 servings
Quinoa Minestrone

(Photo: Roberto Caruso)

Chatelaine Triple Tested

We replaced the traditional pasta with quinoa for an extra hit of protein in this filling minestrone.


  • 1 tbsp olive oil

  • 2 carrots, peeled and finely chopped

  • 2 celery stalks, finely chopped

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 796-mL can whole tomatoes

  • 4 cups water

  • 1/2 cup quinoa

  • 1 tsp salt

  • 540-mL can navy beans, drained and rinsed

  • grated parmesan, (optional)


  • HEAT a pot over medium. Add oil, then carrots, celery and onion. Cook, stirring often, until carrots are almost soft, about 10 min. Stir in garlic.

  • CUT up tomatoes in the can with clean kitchen scissors. Stir into pot along with water, quinoa and salt.

  • BOIL, then reduce heat to medium-low. Simmer, covered, until vegetables are tender, 12 to 15 min. Stir in beans and cook until warmed through, 2 min. Serve with grated parmesan.

Nutrition (per serving)

Calories 195, Protein 9g, Carbohydrates 34g, Fat 4g, Fibre 7g, Sodium 881mg.
Excellent source of Vitamin A.

Find more of our coziest, best soup recipes, including Mexican Lentil Soup and French Country Chicken Soup.