Green Minestrone
Prep time
Cook time
Total time
Recipe type: 1 Pot Meal
Cuisine: Italian-ish
Serves: 4
Ingredients
- 3 tablespoons Olive Oil
- 1 small Yellow Onion - finely chopped
- 1 Leek (white and pale-green parts only) - thinly sliced
- 1 Fennel bulb - finely chopped
- 2 Celery Stalks - thinly sliced
- 1 liter (4 cups) Vegetable or Chicken Broth
- 2 small Carrots - peeled, thinly shaved/peeled lengthwise with a peeler or on a mandoline
- 1 small Chicken Breast / Thigh fillet - thinly sliced (Optional)
- ½ cup Quinoa (or other grains like millet or barley) - washed
- 1½ cups (lightly packed) fresh flat-leaf parsley leaves
- Sea salt & freshly ground pepper to taste
For Serving (optional):
- Olive Oil
- Parsley Pesto
- Shaved Parmesan
Instructions
- Heat 2 tablespoons of oil in a large pot over medium heat. Add in leek, fennel, yellow onion, and celery, stirring occasionally so they don’t turn brown, until softened, for about 5 minutes. Add in chicken, sauté until they are cooked. Add broth and quinoa; bring to a boil, reduce heat, and simmer until vegetables are just tender and quinoa is cooked, about 10-15 minutes.
- Next, add carrots and simmer until carrots are just tender, about 3 minutes. Season with salt and pepper.
- Serve with drizzle of olive oil. Nice addition to serve with is parsley pesto and shaved parmesan. But we find it flavourful enough on its own without needing to add any cheese or pesto.
Notes
Make the base with at least 2 of these: leeks, onions, celery or fennel.
From there, add any green vegetables: spinach, kale, swiss chard, broccoli, green beans, diced zucchini or anything else in season. Frozen vegetables like peas work great too!
Just be sure to adjust the cooking times to match the vegetables you use. Add the veggies in phases, from longest cooking first to fastest last, to guarantee the ideal texture for each.
As the weather turns colder, potatoes, white beans or cooked pasta would make it for a heartier soup.
From there, add any green vegetables: spinach, kale, swiss chard, broccoli, green beans, diced zucchini or anything else in season. Frozen vegetables like peas work great too!
Just be sure to adjust the cooking times to match the vegetables you use. Add the veggies in phases, from longest cooking first to fastest last, to guarantee the ideal texture for each.
As the weather turns colder, potatoes, white beans or cooked pasta would make it for a heartier soup.
Recipe by at https://justasdelish.com/?p=15442