Another big Italian Classic, a Minestrone Soup but with a modern twist, "Quinoa". What a great healthy match and certainly very appreciated after all the excess of the holidays. Here is my beautiful friend’s recipe, enjoy!
|Prep time: 45 minutes|
|Cooking time: 30 minutes|
|Servings or yield: For 4 peoples|
|Difficulty level: Easy|
|5 to 6 cups of homemade poultry broth|
|28 oz jar or canned Italian tomatoes|
|1 can of 19oz of kidney bean|
|2 cups of fresh spinach, cleaned and minced|
|1 cup of organic quinoa|
|¼ cup of celery cut in small cubes, about 2 branches|
|¼ cup of carrot cut in small cubes, about 2 carrots|
|1 big onion, minced|
|1 garlic clove|
|2 to 3 branches fresh organic thyme|
|2 to 3 branches of fresh organic oregano|
|1 Bay leaf|
|2 tablespoons of fresh minced parsley|
|2 teaspoon of extra virgin olive oil|
|Parmesan to taste|
|Salt and pepper to taste|
Minced onion, carrots and celery, smack garlic.
In a big pan, heat a drizzle of olive oil over high, add garlic, onion, carrots and celery. Cook until the vegetable become tender but still crunchy.
Add broth, tomatoes, thyme, oregano, bay leaf and salt and pepper to taste. Bring to boil, than lower to medium-low, leave it for 10 minutes.
Bring to broil again, add quinoa and cook for another 10 minutes or depending on the cooking instructions time on the quinoa box.
When quinoa is cooked; take out herb branches add the kidney beans, spinach and parsley. Cook for about 5 minutes on medium heat.
Serve in a bowl, add the Parmesan, servirand enjoy!