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 tbsp extra virgin olive oil

• 1 leek, finely sliced

• 2 cloves garlic, finely sliced

• 3 celery ribs, finely sliced

• 2 carrots, finely sliced

• 1 large zucchini, diced

• 2 bay leaves (optional)

• 1 tbsp dried Italian herbs

• 2 tbsp tomato paste

• 400g can tinned tomatoes

• 2 litres vegetable stock (8 cups)

• 1 cup cauliflower florets (optional)

• 1 cup quinoa (rinsed)

• 1/2 cup mini pasta shells (optional)

• 1/2 cup parsley, chopped

• 2 cups baby spinach

• Sea salt

• Pepper

Method :

1. 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.

2. 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.

3. Add the parsley, and baby spinach and stir through. Season really well.

Serve with toasted sourdough and freshly grated parmesan.