Quinoa Minestrone Soup
Ingredients
- 1 Tbsp olive oil
- 2 garlic cloves, crushed
- 1 onion, diced
- 2 bay leaves
- ¼ of a Kent pumpkin, diced into 2cm cubes
- 2 carrots, diced
- 2 sticks of celery, diced
- 1 parmesan rind
- Vegetable stock – 2L for a thicker soup, 3L for a thinner soup
- 400g tin of crushed tomatoes
- 400g tin cherry tomatoes
- 400 g tin of butter beans, rinsed
- 400g tin of borlotti beans, rinsed
- 1 cup quinoa, rinsed
- 2 large handfuls of Tuscan kale, roughly chopped
- Parmesan cheese, grated
Method
1. Heat 1 Tbsp olive oil in a large soup pot over medium heat.
2. Add the onion and cook until transparent, add the garlic and bay leaves and stir for 1 minute.
3. Add the pumpkin, carrot, celery and parmesan rind and cook for 10 minutes.
4. Add in the vegetable stock, both tins of tomatoes and beans. Bring to the boil and then simmer for 20 minutes.
5. Add in the quinoa and cook until the quinoa has absorbed the liquid ~20 minutes.
6. Add in the kale and cook for a further 5 minutes.
7. Remove the parmesan rind.
8. Serve with parmesan cheese.