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Italian-style quinoa & vegetable soup
INGREDIENTS
- 60ml olive oil
- 1 onion, cut into small cubes
- 150g celery, cut into even blocks
- 150g carrots, peeled and cut into even blocks
- 150g baby marrows, cut into even blocks
- 4 cloves garlic, chopped
- 2 small heads of Savoy cabbage, shredded
- 500g fresh ripe plum tomatoes, skinned and chopped
- 1.5L homemade or fresh vegetable stock
- 40g quinoa
- ½ tin Cannellini beans
- 5g basil leaves
- Large pinch salt
- Large pinch black pepper
- 10g freshly grated Grana Padano or Parmesan to serve
METHOD
Sauté the onions, celery, carrots, cabbage and garlic in olive oil until the onions are translucent.
Add the stock, quinoa and tomatoes and cook for about 25 minutes. Check that the carrots are almost soft.
Add the baby marrow and beans and simmer for another 20 minutes.
Check the seasoning.
Just before serving, stir in the basil leaves.
Add black pepper and finish with grated Parmesan and a drizzle of olive oil.
Serves: 6, Preparation time: 35min, Cooking time: 40min
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