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Here's a delicious recipe for Vegan Quinoa Minestrone that we served at our 1st annual Women's Self Care Escape in January 2024.


  • 1 cup quinoa, rinsed and drained

  • 1 tablespoon olive oil

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 1 zucchini, diced

  • 1 bell pepper, diced

  • 1 bpa free can (15 oz) diced organic tomatoes, undrained

  • 1 bpa free can (15 oz) kidney beans, drained and rinsed

  • 1 bpa free can (15 oz) cannellini beans, drained and rinsed

  • 8 cups vegetable broth

  • 2 teaspoons dried oregano

  • 2 teaspoons dried basil

  • 1 teaspoon dried thyme

  • Salt and pepper to taste

  • 2 cups chopped spinach or kale

  • Juice of 1 lemon


  1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sauté until softened.

  2. Add carrots, celery, zucchini, and bell pepper to the pot. Cook for about 5-7 minutes until the vegetables are slightly tender.

  3. Pour in the diced tomatoes with their juice, kidney beans, cannellini beans, and vegetable broth. Stir in the dried oregano, basil, thyme, salt, and pepper. Bring the soup to a boil.

  4. Once boiling, reduce heat to simmer and add the rinsed quinoa. Simmer for about 15-20 minutes, or until the quinoa is cooked and the vegetables are tender.

  5. Stir in the chopped spinach or kale and cook for an additional 2-3 minutes until the greens are wilted.

  6. Finish the soup by adding lemon juice for a burst of freshness. Adjust salt and pepper to taste.

  7. Serve hot and enjoy your Vegan Quinoa Minestrone!

Feel free to customize the recipe by adding other vegetables or herbs according to your preferences. Enjoy your hearty and nutritious vegan soup!

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