Quinoa Minestrone Soup
Quinoa Minestrone Soup
One of my all-time favourite soups.So hearty and nourishing. Sometimes I feel like soups don’t satisfy me completely, but this soup definitely does!!It freezes beautifully and is mild enough for kids too.It makes a large pot.
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 leek finely sliced
- 2 cloves garlic finely sliced
- 3 celery sticks finely sliced
- 2 carrots finely sliced
- 1 green zucchinis large, diced
- 2 bay leaves optional
- 1 tablespoon italian herbs dried
- 2 tablespoons tomato paste
- 400 g canned diced tomatoes
- 2 litres vegetable stock (8 cups)
- 1 cup cauliflower florets optional
- 1 cup quinoa rinsed
- 1/2 cup pasta mini, optional
- 1/2 cup parsley chopped
- 2 cups spinach
- sea salt
- cracked black pepper
Instructions
Method :
- Heat olive oil in a large saucepan on medium heat. Add the leek, and garlic and stir for 1-2 minutes. Then add the celery, carrot, zucchini and bay leaves, and let them cook for 3-4 mins. Add the Italian herbs, and tomato paste and stir through. Then add the tinned tomatoes, vegetable stock and cauliflower (if using). Cook, stirring for 10 mins.
- Add the quinoa, and pasta shells and bring to a boil. Then turn the heat way down to a gentle simmer. Simmer for 15 mins, or until the pasta is al dente (it will continue to cook in the hot liquid). Turn the heat off.
- Add the parsley, and baby spinach and stir through. Season really well.
- Serve with toasted sourdough and freshly grated parmesan.
Nutrition
Calories: 1293kcalCarbohydrates: 231gProtein: 44gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gSodium: 8946mgPotassium: 3991mgFiber: 34gSugar: 51gVitamin A: 35773IUVitamin C: 169mgCalcium: 547mgIron: 23mg
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