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–+ servings

Quinoa Minestrone with Zucchini

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Rett Soup
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 medium zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1/2 cup quinoa, rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil leaves for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften.
  • Stir in the zucchini and cook for 2 more minutes.
  • Add the diced tomatoes, vegetable broth, quinoa, cannellini beans, oregano, salt, and black pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 15 minutes until the quinoa is tender and the vegetables are cooked through.
  • Taste and adjust salt or pepper if needed. Ladle into bowls and top with fresh basil leaves before serving.

merknader

Rinse the quinoa well before adding it so the soup stays clear rather than cloudy. When reheating leftovers, add a splash of broth because the quinoa continues to absorb liquid as it sits. Skip the basil if you plan to freeze portions, then add fresh leaves after thawing.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife