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Minestrone_Soup

Minestrone Soup

Beat the winter blues with this minestrone soup packed with vegetables, beans and quinoa. Hearty & delicious.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 -5
Calories 120 kcal

Ingredients
  

  • 3 Tomatoes Medium sized; blanched
  • 1 tablespoon Olive Oil
  • 2 Garlic Cloves; finely chopped.
  • 1-2 Whole Red Chillies; optional
  • ½ cup finely chopped Onion
  • ½ cup diced Celery
  • ½ cup diced Carrots
  • 1 Potato medium size; wash & peel; diced
  • ¼ cup Black Beans See Recipe Notes
  • 1 cup chopped Kale Leaves; tightly packed
  • ¼ cup Quinoa See Recipe Notes
  • 4 cups 32 fl. oz Vegetable Broth (See Recipe Notes)
  • Salt and Pepper to taste

Garnish

  • 5-6 Fresh Basil Leaves
  • Freshly Grated Parmesan

To Serve

  • Toasted French Baguettes

Required Equipment

  • Chopping Board
  • Knives
  • Big Sauce Pan
  • Small Sauce Pan
  • Small Bowl optional
  • Grater
  • Fork to fluff quinoa
  • Serving Bowls

Instructions
 

  • Blanch the tomatoes, peel and roughly chop them. Finely chop/dice all the other vegetables.
  • Heat oil in the saucepan and add the finely chopped garlic and whole red chillies. When the garlic browns slightly, add the onions.
  • Fry the onions for about 5 minutes till they turn light brown.
  • Add chopped celery, carrots, and potato and stir for a couple of minutes. This caramelizing of vegetables brings out the flavor.
  • Add the vegetable broth and the chopped tomatoes. Simmer for 10 minutes.
  • Add the black beans and chopped kale leaves.
  • Cover with a lid, and simmer for 40-45 minutes on very low heat.

While the soup is simmering, prepare quinoa.

  • In a small saucepan over medium-high heat, dry roast the quinoa till it becomes aromatic and you hear a popping sound.
  • Transfer the roasted quinoa to a small bowl and rinse it with running water by gently rubbing the grains between your fingers. (Rinsing quinoa is optional).
  • Place the saucepan back on the stove, add ½ cup water, the rinsed quinoa, and bring it to boil.
  • Cover with a lid, reduce the heat to low, and cook till all the water is absorbed.
  • Uncover and fluff gently with a fork.

Serve

  • Once the soup has simmered for about 45 minutes, all the vegetables will be well cooked. Increase the heat to medium-high and bring the soup to a quick boil and turn off the heat.
  • Place a little cooked quinoa in the serving bowl and top with soup. Add salt and pepper to taste.
  • Garnish with chopped basil leaves and freshly grated Parmesan Cheese.
  • Serve it with slices of toasted French Baguette.

Notes

1. Instead of black beans, you can use kidney beans or garbanzo beans as well. I use canned black beans. If you are using dry beans, I would suggest soaking them for at least 5-6 hours and pre-cook them before adding them to the soup.
2. You can use spinach leaves instead of kale leaves.
3. You can substitute quinoa with pasta(elbow macaroni works well). Cook pasta separately according to the package directions.
4. Adding pasta/quinoa just before serving prevents them from turning mushy if you have to reheat the leftover soup.
5. You might need a little more vegetable broth/water to adjust the consistency of the soup, especially the leftovers.
6. Using whole red chillies is optional.