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Tuscan Vegetable & Quinoa Minestrone Soup with Rustic Pesto Ciabatta Croutons

ns
 👍 
 

A vegetable minestrone soup with a bit of a twist as it includes quinoa in place of pasta or legumes. I love this version as it is healthy and a bit lighter for a wonderful fall and winter dinner.

What you will need

2-3 zucchini squash

2-4 stalks of celery (leaves included)

2-3 carrots (peeled)

1 leek (washed & trimmed)

2-3 garlic cloves

1 16 oz. can of chopped or crushed San Marzano tomatoes

1 bunch of red swiss chard (cleaned & trimmed)

1 bunch of fresh baby spinach leaves

4-6 cups unsalted vegetable or chicken stock (preferably homemade or good quality organic store bought variety)

olive oil

3/4 cup organic quinoa (washed and drained)

salt and pepper to taste

1 loaf 1-2 day-old rustic ciabatta bread (replace with a gluten-free bread, if desired)

large bunch of fresh basil leaves

large bunch fresh Italian flat-leaf parsley leaves

3/4 cup grated romano or parmigiano cheese

2-3 small garlic cloves

2-3 tablespoons pine nuts

olive oil

salt and pepper to taste

urlSource food52.com

How to cook

Breaded Zucchini

Tomato Soup

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