Quinoa Minestrone
This soup is incredible, full of wholesome goodness and very satisfying.
Quinoa Minestrone
Adapted from "Fast Food, Good Food" by Dr. Andrew Weil
Servings 8
Equipment
- Soup kettle (stock pot)
Ingredients
- 1 T Olive oil extra virgin
- 4 Garlic cloves minced or pressed
- 1 lg. Leek thinly sliced
- 2 Carrots chopped
- 2 Celery stalks chopped
- 2 Zucchini quartered
- 1 can Diced tomatoes
- 6 C Vegetable broth
- ½ C Quinoa well rinsed
- ½ C Fresh basil, chopped or 2 t dried
- 1 bunch Swiss chard washed and rough chopped
- Salt & pepper to taste
Options
- 1 t Dried basil and oregano each
- ¼ t Red pepper flakes
- 1 15 oz. can Kidney beans rinsed
Instructions
- In soup pot, sauté garlic and leek in olive oil for 1-2 minutes. Add carrots and celery and sauté for about 5 minutes more.
- Add zucchini, tomatoes, vegetable broth, quinoa and fresh basil and bring to a boil. (If using kidney beans, add them now.) Turn down to simmer and cook until quinoa becomes tender, about 12-15 minutes. Add salt and pepper, to taste.
- Turn off burner and stir in chopped swiss chard. Let sit a few minutes until chard wilts and becomes soft, then stir and serve. Soup will thicken as quinoa absorbs water. Add additional water as needed.
