Minestrone is an Italian origin thick vegetable soup. What I like about this soup is there is no definite recipe and it can be prepared with whatever vegetables are in season (or rather in the fridge!). Quinoa makes adds the protein to the meal. This is another ‘cook once –eat twice’ meal, that doesn’t need much dressing up from a workday lunch to dinner!
2 table spoons Extra Virgin olive oil
2 cups chopped leeks
2 cups chopped celery
3 cloves chopped garlic
1 cup diced carrot
1 cup diced sweet potato
1 cup chopped tomato
1 cup chopped chives
1 bay leaf
6 peppercorns
4 cups chicken broth or 4 cups water
1 cup water
½ cup cooked quinoa
Himalayan salt to taste
1 table spoon store-bought or homemade basil pesto (optional)
Makes 4 generous helpings
- In a sauce pan heat oil, stir in garlic and leeks and cook for five to six minutes or until both soften
- Add the celery, peppercorns, bay leaf, and cook for 2-3 minutes
- Add diced carrots and sweet potato and cook for another 5 minutes
- Add in the liquid and stir well and bring it to boil. Reduce the heat slightly and cook for 10-12 minutes till vegetables are tender and yet have a bite.
- Add the tomatoes, and cook for 5-8 minutes till the tomatoes become a part of the soup.
- Season with salt, add in chopped chives, cooked quinoa and stir in the basil pesto.
- Turn off the heat, serve and enjoy!
