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The Best Quinoa Minestrone

 
The Best Quinoa Minestrone
Image ©
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $3.67 One serving costs about $3.67

$3.67 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free lunch,soup,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:78%

Spoonacular Score: 78%

 

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.

Minestrone on the menu? Try pairing with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Villan Antinori Chianti Classico Riserva with a 4.6 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.

Antinori Villa Antinori Chianti Classico Riserva

Crafted from 90% Sangiovese and 10% Merlot, the 2010 Villa Antinori Chianti Classico Riserva is intense ruby red in color with fruit and spice aromas. Light touches from the oak aging underscore the cherry and red berry notes that are typical of the Sangiovese grape. The wine's flavors are harmonious on the palate with tannins that are balanced and ripe. The lingering finish is vibrant with a pleasing minerality, which is typical of Chianti Classico.

» Get this wine on Wine.com

Ingredients

Servings:
2 Tbsps
2 Tbsps olive oil
olive oil
4 oz
4 oz pancetta
pancetta
2 cups
2 cups carrots
carrots
1 cup
1 cup celery
celery
1 large
1 large russet potato
russet potato
1 large
1 large yellow diced onion
yellow diced onion
5 cloves
5 cloves garlic
garlic
0.25 tsps
0.25 tsps dried thyme
dried thyme
0.5 tsps
0.5 tsps dried basil
dried basil
0.5 tsps
0.5 tsps red dried pepper falkes
red dried pepper falkes
28 oz
28 oz diced canned tomatoes
diced canned tomatoes
8 cups
8 cups chicken broth
chicken broth
1
1 bay leaf
bay leaf
1
1 bay leaf
bay leaf
some
some black salt and pepper
black salt and pepper
1 cup
1 cup dry quinoa
dry quinoa
15 ounce
15 ounce canned cannellini beans
canned cannellini beans
10 oz
10 oz baby spinach
baby spinach
0.5 cup
0.5 cup pinot grigio
pinot grigio
2 Tbsps
2 Tbsps pesto
pesto
some
some shredded parmesan cheese
shredded parmesan cheese
some
some baguette smothered in my pistachio pesto
baguette smothered in my pistachio pesto
2 Tbsps olive oil
2 Tbsps
olive oil
4 oz pancetta
4 oz
pancetta
2 cups carrots
2 cups
carrots
1 cup celery
1 cup
celery
1 large russet potato
1 large
russet potato
1 large yellow diced onion
1 large
yellow diced onion
5 cloves garlic
5 cloves
garlic
0.25 tsps dried thyme
0.25 tsps
dried thyme
0.5 tsps dried basil
0.5 tsps
dried basil
0.5 tsps red dried pepper falkes
0.5 tsps
red dried pepper falkes
28 oz diced canned tomatoes
28 oz
diced canned tomatoes
8 cups chicken broth
8 cups
chicken broth
1 bay leaf
1
bay leaf
1 bay leaf
1
bay leaf
some black salt and pepper
some
black salt and pepper
1 cup dry quinoa
1 cup
dry quinoa
15 ounce canned cannellini beans
15 ounce
canned cannellini beans
10 oz baby spinach
10 oz
baby spinach
0.5 cup pinot grigio
0.5 cup
pinot grigio
2 Tbsps pesto
2 Tbsps
pesto
some shredded parmesan cheese
some
shredded parmesan cheese
some baguette smothered in my pistachio pesto
some
baguette smothered in my pistachio pesto

Equipment

stove
stove
frying pan
frying pan
pot
pot
stove
stove
frying pan
frying pan
pot
pot


Instructions

Start by prepping your pancetta and vegetables. 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. Next, dice some yellow onion and mince some garlic. Throw the olive oil in a large stock (or soup) pot and let it warm up over medium heat. Once warm, add in the pancetta and cook over medium heat for 5 minutes. Stir occasionally, until lightly browned. Then, add the onions, carrots, celery, and potato to the pot and cook for medium heat for 8 minutes, or until the vegetables begin to soften. Again, stir occasionally. In the last 30 - 60 seconds, add in the garlic, dried thyme, dried basil, and red pepper flakes. Now add in the canned tomatoes, chicken broth, and a bay leaf. Give it a quick stir and season with salt and pepper. Don't season too aggressively, because the pancetta and chicken broth already have salt. You can add more later on, if necessary! Bring the soup to a boil over high heat. Once boiling, lower to medium and simmer uncovered for 10-12 minutes. Then add in the dry quinoa and cook for another 15 minutes, or until the vegetables are tender and the quinoa is cooked. Now discard the bay leaf and add in the beans, white wine, and pesto. Remove the soup from the heat and stir in the baby spinach. Re-season with salt and pepper and place back on the stove to warm it back up, if necessary! Serve immediately with an optional sprinkle of shredded parmesan cheese and a side of crusty baguette smothered in pesto!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.67
Ingredient
2 tablespoons olive oil
4 ounces pancetta
2 cups carrots
1 cup celery
1 large russet potato
1 large yellow diced onion
5 cloves garlic
¼ teaspoons dried thyme
½ teaspoons dried basil
½ teaspoons red dried pepper falkes
28 ounces diced canned tomatoes
8 cups chicken broth
1 bay leaf
1 bay leaf
1 cup dry quinoa
15 ounces canned cannellini beans
10 ounces baby spinach
½ cups pinot grigio
2 tablespoons pesto
some shredded parmesan cheese
some baguette smothered in my pistachio pesto
Price
$0.33
$4.54
$0.45
$0.38
$0.49
$0.33
$0.33
$0.04
$0.04
$0.05
$1.70
$6.04
$0.02
$0.02
$1.52
$0.76
$3.34
$1.60
$0.29
$5.06
$2.06
$29.40

Nutritional Information

Quickview
543 Calories
26g Protein
25g Total Fat
51g Carbs
35% Health Score
Limit These
Calories
543k
27%

Fat
25g
40%

  Saturated Fat
8g
54%

Carbohydrates
51g
17%

  Sugar
9g
10%

Cholesterol
35mg
12%

Sodium
1980mg
86%

Alcohol
1g
9%

Get Enough Of These
Protein
26g
53%

Vitamin A
9537IU
191%

Vitamin K
191µg
182%

Manganese
1mg
77%

Calcium
541mg
54%

Phosphorus
490mg
49%

Folate
179µg
45%

Magnesium
155mg
39%

Potassium
1333mg
38%

Fiber
9g
37%

Vitamin B6
0.72mg
36%

Iron
6mg
34%

Copper
0.63mg
32%

Vitamin C
26mg
32%

Vitamin B2
0.51mg
30%

Vitamin B1
0.42mg
28%

Vitamin E
3mg
27%

Zinc
3mg
21%

Selenium
14µg
21%

Vitamin B3
3mg
20%

Vitamin B5
1mg
11%

Vitamin B12
0.48µg
8%

Vitamin D
0.21µg
1%

covered percent of daily need

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