Quinoa Minestrone

In Italian, minestrone literally means "big soup". There is no set recipe for minestrone, it usually consists of a combination of seasonal veggies, beans, pasta, rice, and tomatoes. It is a thick, comforting soup that you can throw together quickly and with a variety of staples on hand. I decided to whip this up for my mom and myself, using quinoa and some organic zucchini. Quinoa makes a great addition to this soup, adding far more protein and fiber than traditional pasta. Further, since quinoa provides complete protein, this soup is a filling and simple meal. Aside from a bit of chopping, this is an easy and quick soup that you will want to eat for days. Sprinkled with some fresh parmesan, it is both comforting and healthy. This big batch will make at least 6 servings and will last about 3 days in the fridge.

Full recipe after the jump.

Prep Time: 15 minutes
Cook Time: 30-45 minutes

Ingredients:
2 tbsp garlic, minced
1 large onion, diced
3 carrots, diced
4 stalks celery, diced
1 red bell pepper, diced
1 zucchini, chopped into chunks
3 bay leaves
1 tsp dried rosemary
1 cup quinoa, dry
6 cups low sodium vegetable broth
1 cup cannellini beans, soaked (or 1.5 cans)
black pepper
2 tbsp extra virgin olive oil
1 can (28oz) peeled roma tomatoes, chopped into chunks
2 cups fresh spinach, chopped into thin slices
parmesan cheese, grated

Step by Step Instructions:
1. Saute garlic, onion, carrots, and celery in oil oil until soft, 5-7 minutes

2. Add pepper and zucchini, sauté another 3-5 minutes

3. Add 4 cups veggie broth, bay leaves, rosemary and black pepper and simmer 5 minutes

4. Add quinoa and 2 cups of water, cover and simmer 12 minutes, until quinoa is cooked

5. Add tomatoes, tomato liquid and beans, cover and simmer 10 minutes

6. Stir in spinach

7. Serve with parmesan