Quinoa Minestrone with Herb Sauce

Quinoa Minestrone with Herb Sauce | Lattes & Leggings

Have you ever had one of those days when you didn’t feel your best? Whether it was one cocktail too many the night before or that extra brownie or slice of pizza. You somehow don’t feel energetic or healthy for that matter. This soup is kind of that cure for clean eating and getting you back on track to feeling good.

zucchini, carrots, green beans, and leeks

The soup is actually based on a fish minestrone recipe. I wanted to make it vegetarian by adding quinoa and more affordable by omitting an expensive piece of fish. That way you can eat it for lunch or dinner.

parsley and oregano

The soup itself is only seasoned with salt and pepper. So season well. The herb sauce swirled in the soup gives it an earthy flavor from the fresh oregano.

quinoa minestrone soup

It’s a very green soup packed with nutrients and lots of protein from the quinoa and garbanzo beans. I peeled the skins off the beans beforehand to give them a softer, creamier texture. A feel good cleansing soup with subtle flavors.

Quinoa Minestrone with Herb Sauce | Lattes & Leggings

Quinoa Minestrone with Herb Sauce
adapted from Giada’s Kitchen

The key is to season the soup and herb sauce well with salt and pepper. Peeling the skins off the beans beforehand will give them a softer, creamier texture. The quinoa will absorb some of the broth. Add more broth if necessary.

serves 4

Ingredients
1/2 cup quinoa
1 tablespoon extra virgin olive oil
1 leek, white and pale green parts only, thinly sliced
1 carrot, peeled and thinly sliced
1 zucchini, trimmed and thinly sliced
1 cup green beans, trimmed and cut into 1-inch pieces
kosher salt and freshly ground black pepper
1 (15oz) can garbanzo beans, drained and rinsed
4 cups vegetable broth

Herb Sauce:
1 cup fresh flat-leaf parsley leaves
2 tablespoons fresh oregano leaves
1 garlic clove
2 teaspoons red wine vinegar
1/4 cup extra virgin olive oil
kosher salt and freshly ground black pepper

Directions
Bring 1 cup of water to a boil over high heat in a small saucepan. Add the quinoa, give it a quick stir, and cover with a tight fitted lid. Simmer for 15 minutes over low heat. Turn off the heat and allow the quinoa to steam covered for 5 minutes. Remove the lid and fluff with a fork. All of the water should have absorbed. Set aside.

In a large stock pot, heat the oil over medium heat. Add the leeks, carrots, zucchini, and green beans. Season with salt and pepper. Cook for about 5 minutes, stirring occasionally until veggies begin to soften. Add the beans and broth. Cook for 5 to 7 minutes until broth is simmering. Stir in the cooked quinoa. Cook for 2 to 3 minutes until warmed through. Season with salt and pepper to taste.

Meanwhile, make the herb sauce. In the bowl of a food processor, add the parsley, oregano, garlic, and red wine vinegar. Pulse until finely chopped. Add the olive oil and process until the mixture is smooth. Season with salt and pepper to taste.

Ladle soup in bowls. Drizzle herb sauce over the soup and serve.

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