Tuscan Vegetable & Quinoa Minestrone Soup with Rustic Pesto Ciabatta Croutons
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
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