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Speedy Minestrone Stew

WOW it’s been awhile! I blame pregnancy.

Everyone who knows me in real life knows… I’m pregnant and due at the end of this month! If not, well, surprise!

The first trimester was rough, struggling with food aversions. It’s just weird to only want refined carbs. Bagels and cream cheese, cereal, crackers… and I didn’t even want water. When I did make myself drink it had to be ice water, when usually I am totally a room temperature water type of gal. I told myself that my nutrition is usually on point so if I had to eat this way to keep food/drinks down for a couple weeks then that was more than fine. I still tried to make better choices when possible… I was more comfortable eating organic crackers like these rather than traditional ones with questionable ingredients.

Then the second trimester hit and I felt so much better! Pretty great in fact. It’s fun when you look like you’re pregnant to strangers and not just that you have a “food baby.” The only problem was I felt like my headspace was different. Pregnancy brain, anyone? I had trouble making decisions, and I wanted my husband to cook more. That did not lead to any recipe development. When I did find myself cooking or baking, I would follow a recipe to a T, which is usually just not me!

The past couple weeks I’ve been back to playing around with food and recipes! Not sure how much I can commit to with the impending due date, but here is at least one new one for you.
I feel SO healthy eating this, especially considering the time of year (hello Christmas cookies). Plus, it was loved by all.

The only potentially weird thing is that because we aren’t using pasta in this, my family found that we liked the quinoa cooked separately, laid in the bowl, then the soup ladled over it while at the table. Like you’re at a fancy restaurant. 😉 However, you can feel free to just dump the cooked quinoa in your pot if that floats your boat.

ENJOY and happy holidays!

Speedy Minestrone Stew
Serves: 4-6 servings
Prep time:
Cook time:
Total time:
Using previously cooked quinoa and frozen vegetables make this stew SPEEDY! It may also be the healthiest minestrone ever, with quinoa instead of white noodles. Not to mention the beans and vegetables, this soup is nutritious and delicious!
  • Cooked quinoa, for serving.
  • 1 tbsp. olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp. Italian spices
  • ½ tsp salt
  • ½ tsp pepper
  • splash of red wine (optional)
  • 1 quart vegetable broth
  • 28 oz canned diced tomatoes
  • 1 can chickpeas (drained and rinsed)
  • 1 can kidney beans (drained and rinsed)
  • *3 cups frozen mixed vegetables (I used carrots, corn, peas, green beans, broccoli)
  • 1-2 cups spinach
  • optional shredded goat pecorino for topping
  1. Heat oil in a large soup pot.
  2. Add onions and garlic, and saute until translucent, about 5-7 minutes.
  3. Add spices and saute another 30 seconds or so.
  4. Add splash of red wine or broth.
  5. Then combine broth, tomatoes, beans, and vegetables.
  6. Bring to a boil, then reduce heat and simmer for about 5 minutes.
  7. Stir in the spinach and simmer for a couple more minutes.
  8. Lay a bed of quinoa in a bowl, top with soup. (Or mix quinoa in pot)
  9. Garnish with cheese if desired.
  10. Serve and enjoy!
*Feel free to mix it up with the veggies. Add in cauliflower, peppers, etc. Fresh is also fine! I just like using the prepared frozen vegetables to make this recipe live up to its name, "Speedy."


I’d love to hear from you!  Do you have any nutritionally dense recipes to share, since it seems to be the season filled with sugar? 

Leave me a comment! 

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