Minestrone has always been one of my favorite soups; it's light enough to not leave you feeling weighed down, yet hearty and warming enough to take away the chill of cold weather. I know you'll love this recipe as much as I do!
This is a light and inexpensive meal for anytime, but it's particularly good for busy weeknights, since it comes together in a snap. I use quinoa for its nutritional punch, but feel free to use another quick cooking gluten free grain such as amaranth or millet.
- 1 onion, finely diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can kidney beans, drained and rinsed
- 1 teaspoon dried thyme
- 1/4 cup fresh basil, chopped
- 2 tomatoes, diced
- 1/2 cup quinoa, well rinsed
- 4 cups good vegetable stock
- 1 teaspoon sea salt, or more, to taste
- few grinds of fresh black pepper
Heat the olive oil in a large saucepan over medium heat. Once shimmering, add the onion and carrot. Cook until the onion is translucent, about 5 minutes. Add the garlic and sauté for a minute or two more. Add the veggie stock and the rest of the ingredients except basil and bring to a low boil. Cover with a lid and reduce heat and simmer for 30 minutes until quinoa is cooked through. Sprinkle with the fresh basil and serve immediately.
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