Gluten-Free Minestrone with Quinoa and Seasonal Vegetables

A hearty and healthy gluten-free take on the classic Italian Minestrone soup, featuring quinoa and an abundance of seasonal vegetables.

Prep Time

15 minutes

Total Time

45 minutes

Calories

445 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.76/serving

Season:

☀️ Summer

Meal Type:

Dinner•Soup•Bread

Cuisine:

Italian

Main Ingredient:

Pasta

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

0.5cupQuinoa(rinsed well)

£0.40

2tablespoonsOlive Oil

£0.15

1mediumOnion(chopped)

£0.30

2mediumCarrots(chopped)

£0.20

2stalksCelery(chopped)

£0.25

2clovesGarlic(minced)

£0.10

6cupsVegetable Broth(low sodium)

£0.75

1canDiced Tomatoes(14.5 oz can, undrained)

£0.55

1mediumZucchini(chopped)

£0.60

1cupGreen Beans(trimmed and halved)

£0.70

5ozSpinach(fresh, or frozen (thawed and squeezed dry))

£1.20

1canKidney Beans(15 oz can, drained and rinsed)

£0.60

1canCannellini Beans(15 oz can, drained and rinsed)

£0.60

1teaspoonDried Oregano

£0.05

1teaspoonDried Basil

£0.05

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

OptionalParmesan Cheese(for garnish)

£0.50

Total Cost

£7.03

£1.76 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2.
Add garlic and cook for 1 minute more, until fragrant.
3.
Stir in vegetable broth, diced tomatoes (with juice), quinoa, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked.
4.
Add zucchini, green beans, kidney beans, and cannellini beans. Simmer for another 5 minutes, or until the zucchini and green beans are tender.
5.
Stir in spinach and cook until wilted, about 1-2 minutes.
6.
Taste and adjust seasonings as needed.
7.
Serve hot, garnished with grated parmesan cheese (optional).

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My Notes

Nutrition Information

Nutrition per serving (550g)

445 kcal / 1862 kJ

Carbs

66g

25% of RDA

Fat

13g

19% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

12 g

13% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Feel free to substitute vegetables based on seasonal availability and your preferences. Other good additions include potatoes, butternut squash, or kale.

For a richer flavor, you can use homemade vegetable broth or add a Parmesan rind to the soup while it simmers.

To make it vegan, ensure the vegetable broth is vegan and omit the parmesan cheese garnish.

This soup is even better the next day! Flavors meld together beautifully as it sits.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Feel free to substitute vegetables based on seasonal availability and your preferences. Other good additions include potatoes, butternut squash, or kale.

For a richer flavor, you can use homemade vegetable broth or add a Parmesan rind to the soup while it simmers.

To make it vegan, ensure the vegetable broth is vegan and omit the parmesan cheese garnish.

This soup is even better the next day! Flavors meld together beautifully as it sits.

Gluten-Free Minestrone with Quinoa and Seasonal Vegetables

Ingredients

Instructions