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Bowl of vegetable quinoa soup with a spoon, crackers, and striped napkin.

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Hearty Vegetable and Quinoa Soup

This Hearty Vegetable and Quinoa Soup is chock full of anti-inflammatory foods! It's filling, flavorful, and incredibly nourishing.
5 from 1 vote


  • 1 TBSP olive oil
  • 1 yellow onion, diced
  • 3 cloves of garlic, smashed and thinly sliced or minced
  • 2 large carrots, thinly sliced
  • 2 ribs of celery, thinly sliced
  • 1 tsp freshly grated ginger
  • 2 tsp turmeric
  • 1 zucchini, thinly sliced and then halved
  • 2 cups frozen green beans
  • 3 TBSP fresh chopped parsley
  • 32 oz vegetable broth
  • 1 28 oz can of crushed tomatoes
  • 4 cups water
  • 1 tsp dried rosemary
  • 1 tsp dried thyme (or Italian seasoning)
  • 1 tsp sea salt
  • Cracked black pepper, to taste
  • 1/2 cup quinoa
  • 1 15 oz can cannellini beans, drained and rinsed
  • 2 heaping cups of ribboned or torn baby spinach
  • 1 lemon, zested and juiced


  • In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Once heated, add in in the onions, garlic, ginger, turmeric, carrots, and celery. Sauté it all for about 5 minutes, or until the onions have softened.
  • Add the zucchini, green beans, and parsley, and sauté for another 2 minutes.
  • Pour the vegetable broth into the stock pot, then stir in the crushed tomatoes and water.
  • Add the dried herbs and season with salt and pepper, to taste.
  • Bring the soup to a boil. Once boiling, bring the heat down to a low simmer and add the quinoa. Let the soup simmer until the quinoa is cooked, about 15 minutes.
  • Add the cannellini beans and the spinach, stir, and simmer for another 5 minutes.
  • Finally, add in the lemon zest and juice, and serve.