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Quinoa Minestrone

Adapted from "Fast Food, Good Food" by Dr. Andrew Weil
Prep Time 15 minutes
Cook Time 20 minutes
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.