Clean Eating Minestrone Soup (with Quinoa)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp extra virgin olive oil2 medium carrots, peeled, cut into 1/2" dice (about 1 cup)1 1 cup fennel1 cup red onion, diced2 lrg cloves garlic, finely chopped2 bay leaves2 tsp fresh thyme leaves, chopped1/4 tsp fennel seeds, crushed1 1/2 cups cooked cannellini beans (white kidney beans), rinsed and drained2 cups fresh plum tomatoes, peeled, seeded, and diced1/3 cup uncooked quinoakosher salt and ground black pepper to taste1 cup fresh spinach, cut chiffonade tbsp basil, thinly sliced2 oz. Parmigiano Reggiano, finely grated (abt 1/2 cup), optional
In a lrg heavy bottomed pot, heat oil over medium heat.
Add carrots, fennel, onion, garlic, bay leaves, thyme and fennel seeds, and cook, stirring often, until vegetables are tender, about 8 minutes.
Add 6 cups water, beans, tomatoes and quinoa.
Heat to boiling then reduce heat to low and simmer until quinoa is tender, about 20 minutes.
Remove bay leaves and season with salt and pepper.
Stir spinach and basil into soup just before serving in bowls.
Garnish each with 1 tbsp cheese, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user JUS911.
Add carrots, fennel, onion, garlic, bay leaves, thyme and fennel seeds, and cook, stirring often, until vegetables are tender, about 8 minutes.
Add 6 cups water, beans, tomatoes and quinoa.
Heat to boiling then reduce heat to low and simmer until quinoa is tender, about 20 minutes.
Remove bay leaves and season with salt and pepper.
Stir spinach and basil into soup just before serving in bowls.
Garnish each with 1 tbsp cheese, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user JUS911.
Nutritional Info Amount Per Serving
- Calories: 166.8
- Total Fat: 6.1 g
- Cholesterol: 2.5 mg
- Sodium: 204.9 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 7.7 g
- Protein: 6.7 g
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