Minestrone Soup with Black Beans and Quinoa
Ingredients
3 tablespoons Cold Pressed Olive Oil or Butter
1 cup Onion, minced
½ cup Zucchini, chopped
½ cup Italian Green Beans, cut into ½ inch pieces
1 stalk of Celery, minced
4 cloves Garlic, minced
2 cartons (64 ounces) Organic Pastured Chicken Broth or Vegetable Broth
1 cup Black Beans, drained
14 ounces Tomatoes
½ cup Carrot, julienned or shredded
2 tablespoons Fresh Parsley, minced
1½ teaspoons Dried Oregano
1½ teaspoons Sea Salt
½ teaspoon Black Pepper, freshly ground
¼ teaspoon Dried Basil
¼ teaspoon Dried Thyme
¼ teaspoon Cayenne (optional)
4 cups fresh Spinach, chiffonade (roll and cut into thin ribbons)
¼ cup Quinoa
Parmesan, freshly grated (optional as garnish)
Directions
1. Heat 3 tablespoons of olive oil or butter over medium heat in a large soup pot
2. Sauté onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent
3. Add broth to pot, plus tomatoes, beans, carrot, and spices
4. Bring soup to a boil and reduce heat
5. Add quinoa and simmer for 20 minutes
6. Add spinach leaves and cook for an additional 10 minutes or until desired consistency
7. Ladle into bowls and garnish with freshly grated parmesan cheese
Option: For a quick soup, you can replace the tomatoes and Italian seasonings with a good quality sugar free marinara sauce and season to taste.