Minestrone Soup

Name: Minestrone Soup
Cuisine: Italian
Ingredients: 2 Tbsp (30 mL) olive oil; 1 cup (250 mL) diced white onion; 1 cup (250 mL) diced carrots; 1 cup (250 mL) diced potatoes; ½ tsp (2 mL) salt; One 14 oz (398 mL) can diced tomatoes, including liquid; 3 cups (750 mL) vegetable or chicken stock; 3 cups (750 mL) vegetable or chicken stock; ½ cup (125 mL) quinoa; 2 tsp (10 mL) minced fresh garlic; 1 cup (250 mL) diced zucchini; ½ cup (125 mL) freshly grated Parmesan cheese; 1 cup (250 mL) thinly sliced fresh spinach; 2 Tbsp (30 mL) finely chopped fresh parsley

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This humble but hearty soup has long been an economical staple in the kitchens of Italy. This is a fresh, wholesome version of the classic.

Ingredients

2 Tbsp (30 mL) olive oil
1 cup (250

Europe
Italy
Soup
Gluten-free
Vegetarian

Method

Heat the oil in a large saucepan over medium heat. Sauté the onion, carrots, potatoes and salt until the onion is tender and opaque, about 7 minutes. Stir in the tomatoes and their liquid, vegetable stock, quinoa and garlic.

Cook for about 18 minutes, until the quinoa and vegetables are tender. Add the zucchini and ¼ cup (60 mL) of the Parmesan cheese and simmer for 5 additional minutes