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.
Servings: 4 Servings
Calories: 131kcal
Ingredients
- 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
- 1½ cups chopped asparagus
- 1 packed cup spinach
- ½ cup frozen peas or green beans
- Nutritional yeast or Parmesan cheese for garnish
Instructions
- 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
Calories: 131kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Sodium: 969mg | Potassium: 435mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6425IU | Vitamin C: 14.7mg | Calcium: 64mg | Iron: 2.3mg