Heat the oil in a large saucepan over medium heat. Sauté the
onion,carrots,potatoes and salt until the onion is tender and
opaque, about 7 minutes. Stir in tomatoes and their liquid,
vegetable stock, quinoa and garlic.
Cook for about 18 minutes, until the quinoa and vegetables
are tender. Add the zucchini and 1/4 cup Parmesan cheese
and simmer 5 minutes. Stir in the spinach and parsley and
cook for one minute. Ladle the soup into bowls and garnish
each with a sprinkle of the remaining Parmesan cheese.
Add a bit of bite by adding 1 to 2 cubes of frozen freeze dried
chili peppers.
Originally Submitted
6/14/2013
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