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Paganini's Pantry

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Vegetable Quinoa Soup

. Posted in Paganini's Pantry

Vegetable Quinoa Soup

Makes 10-12 servings

 

3 Tbsp. olive oil                                                       

1 lg. onion, minced

4 cloves garlic, minced

2 carrots, peeled and cut into 1/4 inch dice

2 lg. zucchini, rinsed and cut into 1/4 inch dice

2 potatoes, peeled and cut into 1/2 inch chunks (optional)

1 cup dry white wine

3 cups canned tomato chunks

5 qt. vegetable stock

2 cups quinoa

1 lb. fresh spinach, stems trimmed, leaves cut into thin strips

1 lg. can (1 lb. 3 oz.) cannellini beans, rinsed and drained

1/2 cup fresh basil, chopped

Salt and freshly ground pepper, to taste

Freshly grated Parmesan cheese

 

Heat the oil in a large stockpot over medium-high heat. Stir in the onion, garlic, carrots, zucchini, potatoes and cook, stirring frequently for 10 minutes, add the wine. Stir in the tomatoes and cook 5 minutes longer. Pour in the stock and then add the quinoa, spinach, and beans. Simmer the soup uncovered, stirring occasionally, for 45 minutes.

 

Season to taste with salt and pepper. Serve in large bowls with parmesan cheese.

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