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Italian · Soup
Minestrone with Quinoa
A light spring minestrone thickened with quinoa and given depth by a Parmesan rind simmered in the pot. Charred fresh tomatoes add a gentle smokiness. I like that it feels fresh rather than heavy.
- YieldServes 6
- Hands-on40 min
- Total1 h 39 min
- Difficulty
Ingredients
- 170 gwhite quinoa
- 170 gParmesan cheese, one piece with the rind attached
- 6Roma tomatoes
- 60 mlextra-virgin olive oil
- 1sweet onion, medium, diced
- 2carrots, large, cut into 6 mm dice
- 6 stalkscelery, trimmed and cut into 6 mm dice
- 70 gcremini mushrooms, sliced
- 1zucchini, small, cut into 6 mm half-moons
- 200 ggreen beans, trimmed and cut into 1 cm pieces
- 6 clovesgarlic, minced
- 2 tspkosher salt
- ½ tspblack pepper, freshly ground
- 2 Lchicken stock
- 1 Lwater
- ¼ tspred chili flakes
- 150 gcorn kernels, fresh or frozen
- 120 gbaby spinach, lightly packed
To serve
- 15 gflat-leaf parsley, chopped
- 10 gbasil leaves, chopped
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