Fall

Quinoa Minestrone with Kale Pesto

October  3, 2016
Photo by kidseatbyshanai
Author Notes

A hearty minestrone soup loaded with vegetables and quinoa, topped with a fresh kale and celery leaf pesto. —kidseatbyshanai

  • Serves 6
Ingredients
  • minestrone
  • 2 cloves garlic, diced
  • 1 leek, sliced
  • 4 tomatoes, diced
  • 1 cup green beans, chopped
  • 2 sticks celery, diced
  • 1/4 cabbage, shredded
  • 2 cups kale leaves
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 1/2 liters vegetable stock
  • 1/2 cup red quinoa
  • 1/2 cup quinoa
  • 1/2 cup celery leaves
  • pesto
  • 1 cup kale leaves
  • 1 cup celery leaves
  • 1/2 cup almonds
  • 1 clove garlic
  • 3/4 cup olive oil
In This Recipe
Directions
  1. Heat a little olive oil in a large casserole pot over med heat. Cook the garlic and leek for 2 minutes until translucent. Add the tomatoes, carrots, beans, celery, cabbage, kale, bay leaf, thyme, stock and bring to the boil, then turn heat down, cover and gently simmer for 1 hour.
  2. Add the quinoa and celery leaves and cook a further 20 minutes.
  3. Place all pesto ingredients into a food processor along with salt and pepper and pulse until desired consistency is reached.
  4. Serve soup topped with a drizzle of pesto and parmesan. For the kids blend in a food processor until smooth and use as a pasta sauce.

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