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Spring Vegetable Quinoa Minestrone

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried thyme
  • 1 small white onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 1 (28 ounces) can diced tomatoes
  • 4 cups vegetable broth (or water)
  • 1/2 cup quinoa (uncooked)
  • 2 teaspoons Italian seasoning
  • 2 bay leaves
  • pinch red pepper flakes
  • 1 (15 ounces) can great northern beans (rinsed and drained)
  • 1 1/2 cups chopped asparagus
  • 1/2 cup frozen peas
  • 1 1/2 cup broccoli florets
  • 1 cup kale or spinach
  • salt and pepper to taste

Instructions

  1. Heat oil in large pot over medium heat. Add garlic, thyme, onion, carrots, and celery. Cook until for 2-3 minutes.
  2. Add tomatoes, vegetable broth, quinoa, Italian seasoning, bay leaves, and red pepper flakes. Bring mixture to a boil. Then, cover and reduce to simmer for 20 minutes.
  3. Stir in beans, asparagus, peas, broccoli, and kale. Cook for 10 minutes or until vegetables have softened to your liking.
  4. Remove bay leaves. Season with salt and pepper.
  5. Enjoy!