Ingredients
- 2 tbsp extra virgin olive oil
2 medium carrots, peeled, cut into 1/2" dice (about 1 cup)1 1 cup fennel
1 cup red onion, diced
2 lrg cloves garlic, finely chopped
2 bay leaves
2 tsp fresh thyme leaves, chopped
1/4 tsp fennel seeds, crushed
1 1/2 cups cooked cannellini beans (white kidney beans), rinsed and drained
2 cups fresh plum tomatoes, peeled, seeded, and diced
1/3 cup uncooked quinoa
kosher salt and ground black pepper to taste
1 cup fresh spinach, cut chiffonade
tbsp basil, thinly sliced
2 oz. Parmigiano Reggiano, finely grated (abt 1/2 cup), optional
Description
This Is A Conforting Bowl Of Minestrone Soup With Quinoa From The Jan/Feb 2010 Issue Of Clean Eating Magazine. I Listed The Recipe Exactly As The Magazine Had It, However When I Made It I Did Use Canned Tomatoes And Low Sodium Chicken Broth Instead Of Pl
Spark Recipes
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