Quinoa Minestrone Soup

2 medium potatoes peeled and cut into small squares
1/2 cup of frozen peas
2 large carrots peeled and sliced
1/2 cup of chopped white onion
1 clove of grated garlic 
1 can of pinto beans rinsed and drained
2 tbsps of extra virgin olive oil
3 tbsps of tomato paste
1/4 tsp of seasalt
1/4 tsp of pepper
1 stem of fresh thyme 
1 tsp of Worcester sauce
1 tsp of chilli hot sauce (optional)
2 vegetable bullion cubes
4 cups of water
1 cup of dried quinoa
1/2 a cup of grated Parmesan cheese

1. In a large pot add garlic, onions and oil. Cook on low heat for 2-3 mins.
2. Add carrots, peas and potatoes and cook for another 5- 10 mins. 
3. Add bullion, water, tomato paste, beans, worchester sauce, hot sauce, salt and pepper and thyme.  4. Cook on medium heat with lid on for 10 mins. 
5. Add quinoa and cook for 10-12 mins stiring often. Remove thyme stem.

Serves 6

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