Quinoa and Bean Minestrone |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A thick and hearty soup that you can whip up in a short time. Freezes well and tastes even better the next day. Ingredients:
1/4 cup extra virgin olive oil |
4 garlic cloves, diced |
1 medium onion, chopped |
2 medium carrots, chopped |
1 stalk celery, finely chopped |
1/3 cup loosely packed fresh parsley, chopped |
1 medium zucchini, chopped |
1/4 lb green beans, chopped |
4 cups chopped spinach |
14 1/2 ounces garbanzo beans |
14 1/2 ounces kidney beans |
6 -8 cups vegetable broth, depending on how thick you like it |
1/2 cup quinoa, rinsed |
6 ounces tomato paste |
15 ounces diced tomatoes |
salt and pepper |
2 teaspoons dried basil |
Directions:
1. Heat oil in soup pot over medium heat.
2. Add onions, carrots, celery, garlic, and parsley, stirring often until the onion begins to soften.
3. Add remaining ingredients and cook over medium high heat stirring frequently until quinoa and carrots are tender, about 20-30 minutes.
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