Jody's Quick Quinoa Minestrone | Cook For Your Life
Jody's Quick Quinoa Minestrone - Cook For Your Life- anti-cancer recipes

Jody’s Quick Quinoa Minestrone

4
Rated 4 out of 5
4 out of 5 stars (based on 9 reviews)

Clock Icon for Prep Time 10 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 15 ingredients

This Quick Quinoa Minestrone recipe makes about one gallon, so it’s an easy meal in a bowl for 6 or more. If you are cooking for less than 6 people, you may want...

The base of the soup includes pancetta, Italian bacon, which is very lean. Feel free to leave it out if you prefer a vegetarian soup. Or, in step 2, replace it with a tablespoon of a chopped ‘woody’ herb like thyme, savory or rosemary.


Ingredients


  • 1 cup quinoa
  • ¼  cup extra virgin olive oil, set aside extra to drizzle over the finished soup
  • 1 cup onion, cut into ¼ inch dice
  • 1 cup leeks, white part only, sliced ¼ inch and washed well
  • 1 cup celery, cut into ¼ inch dice
  • 1 cup carrot, cut into ¼ inch dice
  • 1 cup fennel, cut into ¼ inch dice
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon garlic, finely chopped
  • 1½ pounds ripe plum tomatoes, peeled and cut into ½ inch dice (or canned diced tomatoes, such as Muir Glen)
  • 2 bay leaves, fresh if possible
  • 8 cups vegetable broth
  • 1 pound of fresh or frozen green spring vegetables, such as:

Asparagus, cut ½ inch thick diagonally
Tender green beans, cut ½ inch thick diagonally
Fava beans, shelled
Peas, shelled
Zucchini diced ½ inch
Spinach, or other tender greens, chopped

  • 1 cup mixed herbs such as basil, parsley, oregano, and mint, chopped
  • ½ cup freshly grated parmesan cheese
Missing an Ingredient?
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Nutrition Facts

Calories

279 cals

Fat

11 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

38 g

Sugar

5 g

Fiber

11 g

Protein

10 g

Sodium

298 mg

Directions

  1. Put the quinoa into a bowl, cover with water and allow to soak 30 minutes.
  2. Heat ¼ cup oil with the pancetta in a large saucepan over medium heat. Cook 4 minutes to render the pancetta. Add the onion, leeks, celery, carrot and fennel, season with salt and pepper and cook, until tender, for about 7 minutes, stirring occasionally.
  3. Add the quinoa and garlic, season with salt and pepper and cook for about 3 minutes. Add the tomatoes and 3 cups broth, bring to a boil, cover, reduce the heat to low and simmer for 20 minutes.
  4. When ready to serve, add the remaining broth, bring to a boil and then add the green vegetables. Reduce the heat to medium and simmer until the vegetables are tender, for about 5 minutes. Remove the bay leaves, stir in the herbs and serve immediately in warm bowls. Top with a drizzle of olive oil and some grated parmesan cheese.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


Reviews

No Title

Rated 4 out of 5
June 28, 2020
anonymous

No Title

Rated 4 out of 5
September 12, 2019
anonymous

No Title

Rated 4 out of 5
July 12, 2019
anonymous

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