Recipe: Delicious Quinoa Minestrone "Soup"

Quinoa Minestrone "Soup". This Quinoa Gluten-Free Minestrone Soup recipe is a go-to favorite because it's loaded with vegetables and beans and perfect for meal-prepping. Make this hearty vegetarian minestrone soup. Hearty, healthy, and delicious minestrone soup with quinoa - an easy-to-prepare vegetarian and gluten-free soup recipe.

Use any kind of dark leafy greens that are I cook the quinoa before I add it to the soup since cooking it in the soup soaks up a little too much of. A healthy twist on minestrone soup. Minestrone is a thick soup originating from Italy. You can cook Quinoa Minestrone "Soup" using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Quinoa Minestrone "Soup"

1. Prepare of cup of quinoa (around 150g I've used, that wasn't half cup).
2. You need of Around 1 liter of veggie stock.
3. It's of spinach, chopped.
4. Prepare of basil leaves, chopped.
5. You need of onions, chopped.
6. You need of medium potatoes, diced 🥔.
7. Prepare of garlic, minced.
8. Prepare of tomato, diced 🍅.
9. Prepare of carrots (3/4 cup), diced.
10. You need of Green beans (3/4 cup), diced.
11. It's of peek sliced.
12. It's of cup celery, diced.
13. You need of zucchini, peeled and diced.
14. Prepare of Olive oil,.
15. You need of Salt and pepper.

The quinoa is not just a fun flavor twist, it also adds a whole lot of protein to this soup. This Quinoa Minestrone Soup is packed with vegetables and incredibly flavorful. It's packed with vegetables and incredibly flavorful. Even though this soup is meatless, it's full of protein thanks to.

Quinoa Minestrone "Soup" step by step

1. So first of all this recipe is a bit of experiment. I definitely wouldn't call it a soup, as it became quite thick even though I have added some splash of water during cooking, and also I would probably change a few things next time. I will write some conclusions as a last 'step' so I won't forget....
2. First things first, let's dice and prepare everything. On this picture, the 2 darker green bowls contain the "spinach-basil base", in the next step I will write down how I made that and this picture also contains the cooked quinoa..
3. Spinach-basil base: so we got the chopped spinach and basil leaves, and about a liter of stock. We mix them and blend it as smooth as possible. I've used a normal hand blender..
4. So just to don't forget, as a step please cook the quinoa, if you haven't done already..
5. On a bit of oil sauté the onions over medium heat for a few minutes until they get golden a bit,then add the garlic and the diced tomato, bit of salt and pepper and cook for a few minutes..
6. Add the carrots, green beans, leek and celery then mix well..
7. Poor in the blended Spinach-basil base and add the quinoa to the pot. Season to taste. Cook on medium heat for 15 minutes..
8. Finally, add the zucchini and the potatoes and cook for another 15 minutes, or until the veggies reached how you like them (super soft or a bit al dente? 😊) finally if needed season again with salt and pepper..
9. Finally, serve it!.
10. And as I was cooking some notes here what I tried to differently. I definitely need more liquid or less filling as at the end, especially on the next day it looks more like a veggie stew. I also wonder how it could be a bit better looking. Advises welcome! 😊.

Minestrone soup is an Italian classic! Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and. Add tomatoes, cannellini and red kidney beans, quinoa, vegetable stock and water to the pot and bring to the boil. A rich hearty minestrone soup, loaded with vegetables and gluten free!