Minestrone with Quinoa
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 2 carrots sliced
- 2 ribs celery diced
- 2 cups mixed frozen veggies including corn, peas, green beans Or you could use some freshly chopped potatoes, zucchini, or squash
- ½ teaspoon dried thyme
- 5 fresh basil leaves finely chopped
- 28 oz can diced tomatoes
- ¼ cup tomato paste
- 3-15 oz cans vegetable broth
- ¾ teaspoon Kosher salt divided
- ½ teaspoon black pepper divided
- ⅛ teaspoon red pepper flakes
- 2 cups chopped fresh kale
- 1 can Great Northern beans rinsed and drained
- 1 cup uncooked quinoa
- Optional toppings: Parmesan cheese
- Serve with toasted crusty bread like
Instructions
Mirepoix
- In a large pot or dutch oven, heat olive oil over medium heat.
- Add chopped onions, carrots, and celery and cook, stirring occasionally, for 7-8 minutes or until onion has softened.
Add Frozen Veggies, Seasonings, and Broth
- Add the frozen veggies, dried thyme, and basil leaves and stir in. Cook for another 2 minutes or so.
- Now add the diced tomatoes, tomato paste, vegetable broth, ½ teaspoon salt, ¼ teaspoon black pepper, and red pepper flakes.
- Stir mixture together well.
- Increase heat to medium high and bring pot to a boil. Reduce heat to a simmer and let cook for 15 minutes.
Add Kale, Beans, Quinoa & Simmer
- Meanwhile, chop up the kale and set aside. Once the mixture has simmered for 15 minutes, add the kale, beans, and quinoa to the pot. Keep the pot at a simmer and cook for 20 minutes or until quinoa is cooked.
- Sprinkle ¼ teaspoon salt and ⅛-1/4 teaspoon black pepper.
- Serve with grated shredded Parmesan cheese on top if desired and toasted crusty bread on the side.
Notes
To keep recipe vegan, omit Parmesan cheese or use vegan cheese.
To keep recipe gluten free, use a gluten free bread on the side or omit.
For the bread, I like using a sourdough or ciabatta bread. I brush olive oil on slices, sprinkle with Parmesan cheese and some fresh ground black pepper. Broil on high for 2-4 minutes.