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Hearty, healthy, and delicious minestrone soup with quinoa - an easy-to-prepare vegetarian and gluten-free soup recipe. One thing I don't talk about on here very much is where I'm from. 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.

Alright, don’t linger, let’s plan this quinoa minestrone "soup" formula with 15 components which are undoubtedly easy to have, and we have to process them at the very least through 10 methods. You should commit a while on this, so the resulting food could be perfect.

Ingredients of Quinoa Minestrone "Soup":

1. Need Half of cup of quinoa (around 150g I've used, that wasn't half cup)
2. Make ready of Around 1 liter of veggie stock
3. Require 500 g of spinach, chopped
4. Prepare 50 g for basil leaves, chopped
5. Need 2 for onions, chopped
6. Need 2 - medium potatoes, diced 🥔
7. You need 4-5 for garlic, minced
8. Prepare 1 for tomato, diced 🍅
9. Prepare 150 g - carrots (3/4 cup), diced
10. Provide 150 g for Green beans (3/4 cup), diced
11. Make ready 1 - peek sliced
12. Take Half - cup celery, diced
13. Take 1 for zucchini, peeled and diced
14. You need for Olive oil,
15. Give of Salt and pepper

This is a recipe you could double. Minestrone-style soup is so great because it's so flexible. 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!

Quinoa Minestrone "Soup" how to cook:

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 traditionally has a tomato and stock base, lots of vegetables and sometimes meat. This lentil soup is easy to make and tastes incredible! This Winter Minestrone Soup is packed with seasonal root vegetables like potatoes, parsnips, cabbage, and kale, as well as quinoa and beans. Minestrone soup is an Italian classic! Minestrone soup is an Italian classic!

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