After sitting down and eating a bowl-full, I realized I did actually make something similar to this. The White Bean and Kale soup is extremely similar, but I like this better. It made more and the flavors melded better, and there weren't any potatoes to deal with. Oh, and the quinoa.
I loved the quinoa in this soup. I don't know what it is about it, but it just adds another dimension to any soups it's in -- thickening it and packing a protein punch to boot.
We ate this with some delicious bread and a green salad.
Minestrone Soup with Quinoa
- 2 T olive oil
- 1 lg onion, chopped well
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 T minced garlic
- 7-8 cups broth and water (I used 4 cups broth and 3 cups water, but we like our soups on the thicker side)
- 1 t each: thyme, oregano, and basil
- 1/2 cup dry quinoa, rinsed well
- 2 cans diced tomatoes, with juice
- 2 cans white beans (cannellini or great northern), rinsed and drained
- 1-2 cups frozen spinach or kale (I used 2 and it was almost too much, but it's a great way to get your greens!) OR 3-4 cups chopped, fresh
- salt and pepper to taste
-- Saute onion, carrots, celery, and garlic about 10 minutes until onions are translucent and vegetables are softening
-- add broth/water, spices, quinoa, and tomatoes. Bring to a boil, reduce heat, cover and simmer 20 minutes until quinoa is done (little "tails" are fully showing)
-- Add beans and spinach and cook an additional 4-5 minutes until greens are wilted/heated and entire soup is heated through
-- Season as desired with salt and pepper