This soup reminds me of third grade. Because in third grade signed up for an international pen pal. My pen pal was named Giuseppina and she was from Bologna, Italy. I loved getting letters from her with her squiggly European writing on crisp pink paper. That’s why this Italian-based soup recipe makes me think of her. We exchanged out two or three letters before we dropped off. I wonder if she would approve of this Minestrone Quinoa Soup since it doesn’t have pasta in it? If I still had that letter I would be tempted to write her to find out.
Shawn and I like to make recipes like this one that leads to lots of leftovers to get us through the week. It’s not as if we eat the same thing night after night. We’re more interesting than that.
At least a little.
We usually make two or three recipes over a weekend and enjoy the leftovers the rest of the week.
To be honest, it’s really fun and even a little cool that we’re in the kitchen cooking together. OK. This is me being transparent with you because if I had some wish for you to think of me as kind of cool, I probably just lost you. And that means I probably shouldn’t share with you that we play ping pong together too. It’s our winter weeknight sport. You know, now that tennis is out of the question.
So I may not be the coolest person you know, but I do like to have a good time.
Since I’m being all transparent here, I should tell you that Shawn did most of this recipe. I chopped a carrot or two.
Hey, chopping carrots is hard work! I think I’m going to go sit down and take a break. Sheesh!
I’m pretty sure I added the quinoa as well.
What I love About This Minestrone Quinoa Soup
We’ve made this recipe so many times, and in so many variations, that we do it from memory, improvising as we go. And every single time, I’m always so glad we did. Because this soup is savory, satisfying, and filling. It’s another one of those one-pot wonders that you can throw together on the stove and let the pan do the work. Throw some crackers, toast, or a roll on the side and you’ve got a winter soup ready to warm you to your toes.
No one likes cold toes, just ask my hubby!
We hope you love this recipe as much as we do. And you know the only thing I love better than hot soup on a cold winter’s night? Seeing your version of this recipe shared with #NamelyMarly on Instagram or Twitter. It’d make my day!
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic chopped
- 6 cups vegetable broth
- 2 cups water
- 2-3 cups chopped carrots
- 4-5 russet potatoes washed and chopped into cubes
- 28 oz can diced tomatoes
- 1 cup quinoa rinsed
- 2 bay leaves
- 15 oz can corn
- 2 15 oz cans light or dark red kidney beans rinsed and drained
- 1 tablespoon basil
- 2 teaspoons oregano
- 1 teaspoon black pepper
- Salt to taste the vegetable stock might be enough
- 1 tablespoon corn starch
Heat the oil in a dutch oven over medium heat. Add the onions and cook until translucent. Add the chopped garlic and cook for another minute.
Next add the vegetable broth, water, chopped carrots, chopped potatoes, diced tomatoes, and quinoa. Give it a stir and add the 2 bay leaves. Bring to a simmer and then reduce heat to maintain a low simmer for about 20 minutes, until the carrots are tender.
Once the carrots are tender, add the corn, juice and all, kidney beans, basil, oregano, and pepper. Salt to taste.
When the soup is just about done, combine 1 tablespoon corn starch with 4 tablespoons of water. Stir to combine and pour into the soup. Bring it back to a simmer for a minute or two to allow the soup to thicken.
Remove from heat and allow to cool slightly before serving with bread of your choice.