Author Notes
A hearty minestrone soup loaded with vegetables and quinoa, topped with a fresh kale and celery leaf pesto. —kidseatbyshanai
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Ingredients
- minestrone
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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
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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
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1
clove garlic
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3/4 cup
olive oil
Directions
-
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.
-
Add the quinoa and celery leaves and cook a further 20 minutes.
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Place all pesto ingredients into a food processor along with salt and pepper and pulse until desired consistency is reached.
-
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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