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October 2012 Posts

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Kosher & Healthy Recipes
Blog Entry

Quick Quinoa Minestrone

posted by Yael Resnick, Aishes ChayilFriday, October 12th 2012 @ 1:30 PM

Need a fast soup for Shabbos or any day, that you can throw together in just a few minutes?

This is my current "go-to" Shabbos soup, and favorite post-Shabbos leftover (especially now that the nights are cold—this soup feels especially nourishing to both body and soul).


INGREDIENTS

1/2 bag frozen mixed vegetables (super-fast method)

– OR – one cubed large potato, a sliced carrot or two (or baby carrots), fresh or frozen peas, fresh or canned corn, and any other vegetables you want to throw in

1 can black beans or navy beans (or any kind of beans you like), drained & rinsed

handful of chickpeas, if you like

1 8-oz. can tomato sauce, or tomato paste (you can add a little extra water in that case)

1/2 cup quinoa (more or less, depending on your taste—I don't measure, I just toss some in)

handful of tiny noodles of any shape (optional)

water to cover, plus about two inches

herbs, spices, salt to taste (I use oregano and basil and I don't add salt, but people add salt to taste when it's served)


DIRECTIONS

Throw everything into a medium-size pot. Or fill a larger pot with more of everything—it's soup. Bring to a boil, then lower heat and simmer for as long as you can, but at least until the quinoa and vegetables are cooked. Stir occasionally, scraping the bottom of the pot to prevent burning.

The way I usually make this, it's very thick. But it can also be thinner and more soup-like with more water and/or more tomato sauce. When reheating, you'll want to add more liquid and stir frequently so it doesn't burn on the bottom.

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