I love minestrone soup and I love quinoa, so when I came across this recipe in the book "Quinoa 365" by Patricia Green and Carolyn Hemming, I knew I had to try it. The book's recipe is vegetarian but veganizing it was very simple to do.
It is a an easy recipe and the results are unbelievably tasty! In fact, I would suggest doubling all the ingredients to make enough for leftovers, as it tasted just as good the next day, reheated. The amounts given below will serve two very hungry people or perhaps 3-4 entree sizes.
What you will need:
2 tbsp olive oil
1 cup diced onion (optional)
1 medium carrot, diced
2 medium potatoes, diced
half tsp salt
1 can diced tomatoes, including liquid
half cup quinoa
2 tsp minced fresh garlic (optional)
1 small to medium zucchini, diced
1 tsp nutritional yeast
1 cup thinly sliced spinach
2 tbsp finely chopped fresh parsley
3 cups vegetable stock ( I use Marigold Swiss Vegan Vegetable Bouillon powder)
Heat oil in large saucepan over medium heat. Saute onion (if using), carrot, potato and salt for about 7 minutes.
Stir in the tomatoes and their liquid, vegetable stock, quinoa and garlic (if using).
Cook for approx. 18 minutes, until quinoa and vegetables are tender. Add zucchini and nutritional yeast, and simmer for 10 more minutes.
Stir in the spinach and parsley and cook for 1 minute.