This soup is a year-round comfort food! Loaded with bright fresh vegetables in spring or made with hearty winter root vegetables, it’s delicious any time of year. With the addition of tri-color quinoa, it’s also gluten free.
Prepare quinoa according to package directions.
Heat a large saucepan over medium heat. Add pancetta and cook for 3 to 5 minutes, or until crispy around the edges. Add in carrot, onion, garlic, salt and pepper and cook, stirring often, for 3 to 5 minutes, until slightly softened.
Stir in broth, beans and tomatoes and bring to a boil. Stir in cabbage and zucchini. Reduce heat to medium-low and cook for 10 to 15 minutes, or until vegetables are tender.
Stir in quinoa and Swiss chard and cook for 1 to 2 minutes, or until heated through. Stir in basil. Garnish soup with Parmesan cheese.
For a kid-friendly dish, substitute your child’s favorite veggies to customize the minestrone.
This soup is just as delicious made with bacon! If you can’t find pancetta, feel free to use bacon instead.