Minestrone Soup

An easy to make, minestrone soup. This recipe is loaded with good for you vegetables, kidney beans and quinoa. 

Minestrone Soup


I really think that soup is the ultimate comfort food. Nothing warms you up quite like a nice bowl of hot soup. Pair it with a nice thick slice of multigrain bread and I’m sold! You are going to love how chunky and hearty and healthy this minestrone soup is. It is full of vegetables and full of taste. It comes together in under 30 minutes. Top with some Parmesan cheese and serve with thick sliced bread. Delicious.

  Minestrone Soup
Cook pasta according to package instructions. Ideally the pasta should be al dente since you will be adding it to a hot soup and that will continue cooking the pasta.
Cook quinoa according to package instructions. Set aside.
In a large pot, cook lean ground beef over medium high heat until no longer pink. Break up any large chunks and drain off fat. Add onion and garlic and sauté. Add carrots, zucchini, sweet potato and celery. Cook for 5 minutes. Add beef or chicken broth, can of diced tomatoes, bay leaf, basil and oregano. Bring to a boil and cook for 5 – 7 minutes or until vegetables are soft.

Minestrone Soup

Turn off heat and stir in cooked pasta, chopped spinach, green beans and cooked quinoa. 

Minestrone Soup

Serve with Parmesan cheese and bread if desired. 

Minestrone Soup

Minestrone Soup
An easy to make, minestrone soup. This recipe is loaded with good for you vegetables, kidney beans and quinoa.
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Ingredients
  1. 3 cups dry elbow pasta
  2. 1/2 cup uncooked quinoa
  3. 1 lb lean ground beef
  4. 1 large onion, chopped
  5. 4 cloves garlic, minced
  6. 1 medium carrots, chopped
  7. 1 large zucchini, chopped
  8. 3 stalks celery, chopped
  9. 1 large sweet potato, cubed
  10. 1 can diced tomatoes
  11. 2 cups green beans, frozen or canned
  12. 1 can (19 oz/540 ml) kidney beans, drained and rinsed
  13. 1 cup packed spinach
  14. 2 cups beef broth
  15. 1 teaspoon oregano
  16. 1 teaspoon basil
  17. 1 bay leaf
Instructions
  1. Cook pasta according to package instructions. Ideally the pasta should be al dente since you will be adding it to a hot soup and that will continue cooking the pasta.
  2. Cook quinoa according to package instructions. Set aside.
  3. In a large pot, cook lean ground beef over medium high heat until no longer pink. Break up any large chunks and drain off fat. Add onion and garlic and sauté.
  4. Add carrots, zucchini, sweet potato and celery. Cook for 5 minutes.
  5. Add beef broth, can of diced tomatoes, bay leaf, basil and oregano. Bring to a boil and cook for 5 - 7 minutes or until vegetables are soft.
  6. Turn off heat and stir in cooked pasta, chopped spinach, green beans and cooked quinoa.
  7. Serve with Parmesan cheese and bread if desired.
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