Quinoa minestrone with beans

2016-02-22
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m

26/2/16

Quinoa minestrone with leftover beans in an extraordinary transformation of bean left on healthy vegetable soup. Just perfect!

rfrdquinoa (1) rfrdquinoa (3)

Ingredients

  • 1 large cup of soup that was left (without lots of fluids) or canned beans
  • 3 carrots chopped
  • 2 medium potatoes chopped
  • ½ Cup peas
  • 1 small onion chopped
  • 1 garlic clove crushed
  • 1 ½ tbsp olive oil
  • 1/3 the spoonful of fresh thyme, dried
  • 1/3 the spoonful of sweet basil dry
  • salt & pepper
  • ½ Cup cherry tomatoes
  • 2 ½ cups vegetable or chicken broth
  • 1/3 Cup quinoa
  • 1 cup chopped spinach
  • 2 tablespoons pesto (Optional)

Method

Step 1

Heat the oil in a deep pan and sauté the onion, up to Polish. Add the garlic and saute another 1 minute.

Step 2

Add the cherry tomatoes, carrots, the peas and potatoes and saute 2 minutes. Pour the broth, season with salt and pepper and sprinkle with herbs. Leave to cook for 15 minutes over medium heat.

Step 3

Add the beans , quinoa and spinach, stir and slamming the lid. Cook for another 15 minutes and remove from the heat.

Step 4

Divide the soup dishes with a spoonful of pesto in each if we want and serve immediately..

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