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 also freezes beautifully and is mild enough for kids.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 leek finely sliced
- 2 cloves garlic finely sliced
- 3 celery sticks finely sliced
- 2 carrots finely sliced
- 1 zucchini large, diced
- 2 bay leaves optional
- 1 tablespoon italian herbs dried
- 2 tablespoons tomato paste
- 400 g canned diced tomatoes
- 2 litres vegetable stock
- 1 cup cauliflower florets optional
- 1 cup quinoa rinsed
- 1/2 cup dried pasta mini, optional
- 1/2 cup parsley leaves chopped
- 2 cups baby spinach
- sea salt & cracked black pepper
Instructions
- Heat the olive oil in a large saucepan over 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 minutes. Stir through the italian herbs and tomato paste. Then add the canned tomatoes, vegetable stock and cauliflower (if using). Cook, stirring occasionally, for 10 minutes.1 tablespoon extra virgin olive oil, 1 leek, 2 cloves garlic, 3 celery sticks, 2 carrots, 1 zucchini, 2 bay leaves, 1 tablespoon italian herbs, 2 tablespoons tomato paste, 400 g canned diced tomatoes, 2 litres vegetable stock, 1 cup cauliflower florets
- Add the quinoa and pasta shells (if using) and bring to the boil. Turn the heat down to low and simmer for 15 minutes, or until the pasta is al dente (it will continue to cook in the hot liquid). Turn the heat off.1 cup quinoa, 1/2 cup dried pasta
- Stir through the parsley and baby spinach and season really well.1/2 cup parsley leaves, 2 cups baby spinach
- Serve with toasted sourdough and freshly grated parmesan.
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