Quinoa Minestrone Soup

By gwendee1

A gluten-free, dairy-free vegetarian soup

Ingredients

• Nutrition Information Per Serving:
• 1 Tablespoons of olive oil
• 4 cloves of garlic, minced
• 1 medium yellow onion, chopped
• 1 medium yellow squash, chopped
• 1 medium zucchini, chopped
• 2 stalks of celery, chopped
• 20 baby carrots, chopped
• 2 cups of yellow corn kernels (fresh, frozen, or canned)
• 2 cups of tomatoes, diced
• 2 Tablespoons of dried oregano
• 2 Tablespoons of dried basil
• 1/2 Tablespoon of black pepper
• 1-15 oz can of kidney beans
• 1-15 oz can of navy beans
• 1-28 oz can of chopped tomatoes with no added salt
• 2 cup of fresh spinach
• 4 cups of low sodium vegetable broth
• 1 cup of quinoa, uncooked.
• 2 cups of water
• Optional: shredded parmesan and asiago cheese
• Calories: 155 kcal, Fat 2 g, Cholesterol: 0 mg, Carbohydrate: 28 g, Dietary Fiber: 5g, Protein: 8 g, Sodium: 385 mg

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

In a large pot, add the olive oil, garlic, and onion and cook on medium heat until the onions are translucent. Add the yellow squash, zucchini, celery, carrots, tomatoes, oregano, basil, and black pepper and cook for 10 minutes. Add the kidney beans, navy beans, chopped tomatoes, spinach, and broth and continue to cook soup on medium heat. In a small pot, add the quinoa and water. Cook the quinoa until a boil then reduce heat to a simmer until the quinoa absorbs all the water. Add the quinoa to the soup. Cook soup for another 10 minutes or until ready to serve. Optional: Sprinkle individual servings with parmesan and Asiago cheese.