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Gluten Free Spring Vegetable Quinoa Minestrone Recipe

Now that winter has gone, and we’ve emerged from hibernation and put our down jackets and wool sweaters away, it’s also time that we set aside the winter comfort foods. Instead of filling our tables with sweet potatoes and winter squashes, let’s lighten things up and welcome spring and all its amazing produce.

I’m a firm believer in eating as seasonally as possible, which is partly why I love spring so much. With all that variety, I’m going to show you how to use the abundance of fresh produce in this gluten free spring vegetable quinoa minestrone recipe. It’s a light and comforting soup that utilizes tons of fresh, seasonal produce. Feel free to swap ingredients in and out based on what you have in your fridge. That’s the beauty of this recipe – it’s very customizable!

5 from 1 vote
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Print Recipe

Gluten Free Spring Vegetable Quinoa Minestrone Recipe

This a light and comforting soup that utilizes tons of fresh, seasonal produce but you can swap ingredients in and out based on what you have in your fridge.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 4 Servings
Calories: 131kcal


  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves minced
  • 1 small white onion diced
  • 1 cup sliced carrots
  • 1 28-ounce can diced tomatoes
  • 4 cups water or vegetable broth
  • ¼ cup white quinoa uncooked
  • 2 teaspoons Italian seasoning
  • 2 bay leaves
  • Kosher or fine sea salt to taste
  • Freshly ground black pepper to taste
  • 1 cup chopped zucchini 1 small or half of 1 medium
  • cups chopped asparagus
  • 1 packed cup spinach
  • ½ cup frozen peas or green beans
  • Nutritional yeast or Parmesan cheese for garnish


  • Heat the oil in a large sauce pan over medium-high heat. Add garlic, onions, and carrots and cook until they start to brown, about 2-3 minutes. Add tomatoes, water, quinoa, Italian seasoning, bay leaves, salt, and pepper, and stir to combine. Bring the mixture to a boil, then cover and reduce to a simmer for 20 minutes.
  • Remove the lid and stir in the remaining vegetables. Cook for 10 minutes, or until the asparagus has started to soften, but still has a light crunch.
  • Taste, adjust seasonings as needed, and serve immediately. Garnish with nutritional yeast or cheese, if desired.


Nutrition Facts
Gluten Free Spring Vegetable Quinoa Minestrone Recipe
Amount Per Serving
Calories 131 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 969mg40%
Potassium 435mg12%
Carbohydrates 20g7%
Fiber 4g16%
Sugar 6g7%
Protein 4g8%
Vitamin A 6425IU129%
Vitamin C 14.7mg18%
Calcium 64mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Gluten-Free Gluten-Free Recipes Magazine Minestrone Optionally Dairy Free Optionally Vegan Quinoa Spring

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