Quinoa and Bean Minestrone

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Quinoa and Bean Minestrone

Source: Recipezaar

 

 

A thick and hearty soup that you can whip up in a short time. Freezes

well and tastes even better the next day.

 

 

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, choopped

1/4 lb (113 g) green beans, chopped

4 cups chopped spinach

14 1/2 ounces (410 g) garbanzo beans (chickpeas)

14 1/2 ounces (410 g) kidney beans

6 to 8 cups vegetable broth, depending on how thick you like it

1/2 cup quinoa, rinsed

6 ounces (170 g) tomato paste

15 ounces (425 g) diced tomatoes

salt and pepper

2 teaspoons dried basil

 

 

Heat oil in soup pot over medium heat. Add onions, carrots, celery,

garlic, and parsley, stirring often until the onion begins to soften.

Add remaining ingredients and cook over meduim high heat stirring

frequently until quinoa and carrots are tender, about 20 to 30 minutes.

 

 

Serves 6 - 8.