mediterranean · lunch

The Best Quinoa Minestrone

Name: The Best Quinoa Minestrone
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: mediterranean
Ingredients: 2 tablespoons olive oil; 4 oz pancetta; 2 cups carrots (about 3 carrots), peeled and chopped; 1 cup celery (about 2 stalks), chopped; 1 large russet potato, peeled and chopped into large pieces; 1 large yellow onion, diced; 5 cloves garlic, minced; ¼ teaspoon dried thyme; ½ teaspoon dried basil; ½ teaspoon dried red pepper falkes; 1 (28 oz) can diced tomatoes; 8 cups chicken broth; 1 bay leaf; salt and black pepper, to taste; 1 cup dry quinoa; 1 (15-ounce) can cannellini beans, drained and rinsed; 10 oz baby spinach (roughly chopped if desired); ½ cup pinot grigio (or similar wine); 2 tablespoons pesto (I used my homemade pistachio pesto); Shredded parmesan cheese, optional; Baguette smothered in my pistachio pesto, optional, but highly recommended!

“Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making The Best Quinoa Minestrone at home. This recipe serves 8 and costs $3.67 per serving. Watching your figure? This gluten free recipe has 544 calories, 26g of protein, and 26g of fat per serving. 1 person has tried and liked this recipe. It works well as a pretty expensive main course. Head to the store and pick up celery, canned tomatoes, pesto, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 73%, this dish is solid. Similar recipes are Kale and Quinoa Minestrone, Kale and Quinoa Minestrone, and Kale and Quinoa Minestrone.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Olive oil2 tbsp
Pancetta4 oz
Carrotsabout 3 carrots, peeled and chopped2 cups
Celeryabout 2 stalks, chopped1 cup
Russet potatolarge, peeled and chopped into large pieces1 large
Onionlarge, diced1 large
Garlicminced5 cloves
Thyme¼ tsp
Basil½ tsp
Pepper falkes½ tsp
Canned tomatoes28 oz
Chicken broth8 cups
Bay leaf1
Salt and pepper8 servings
Quinoa1 cup
Cannellini beans15-ounce, drained and rinsed15 oz
Baby spinachroughly chopped if desired10 oz
Pinot grigioor similar wine½ cup
PestoI used my homemade pistachio pesto2 tbsp
Parmesan cheeseoptional8 servings
Baguette smothered in my pistachio pestooptional · but highly recommended!8 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

13 steps · 45 min

1
Start by prepping your pancetta and vegetables.
2
Cut the pancetta into medium sized chunks (larger than bite sized, because they'll cook down in the pan) and roughly chop some carrots and celery. Then peel and chop a large russet potato. I keep these chunks larger, because they break down a lot in the soup.
3
Next, dice some yellow onion and mince some garlic.

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