Quinoa Minestrone

Heat the olive oil in a large stock pot over medium heat. Add the pancetta and cook for 5 minutes until lightly browned.

Ingredients

115 g of Pancetta

30 mL of Olive Oil

Equipment

Stock Pot

Add the diced yellow onion, chopped carrots, celery, and russet potato to the pot. Sauté for 8 minutes until the vegetables begin to soften.

Ingredients

2 pieces of Carrots

2 pieces of Celery

2 pieces of Russet Potatoes

1 piece of Yellow Onion

Equipment

Stock Pot

Wooden Spoon

Stir in the minced garlic, dried thyme, basil, and red pepper flakes, cooking for 1 minute until fragrant.

Ingredients

3 cloves of Garlic

5 mL of Thyme

15 mL of Basil

2½ mL of Red Pepper Flakes

2½ mL of Salt And Pepper

240 mL of Basil Pesto

Equipment

Stock Pot

Pour in the canned tomatoes and chicken broth, add the bay leaf, and season lightly with salt and pepper. Bring to a boil over high heat, then reduce to medium and simmer uncovered for 12 minutes.

Ingredients

2½ mL of Red Pepper Flakes

2½ mL of Salt And Pepper

400 g of Canned Tomatoes

950 mL of Chicken Broth

1 piece of Bay Leaf

Equipment

Stock Pot

Stir in the quinoa and cook for another 15 minutes until the vegetables are tender and the quinoa is fully cooked.

Ingredients

120 mL of Quinoa

Equipment

Stock Pot

Discard the bay leaf, then stir in the white beans, white wine, and basil pesto. Remove from heat and fold in the baby spinach. Adjust seasoning with salt and pepper if needed and serve with a side of baguette.

Ingredients

240 mL of Basil

2½ mL of Red Pepper Flakes

2½ mL of Salt And Pepper

60 mL of Basil Pesto

240 mL of Bay Leaf

425 g of White Beans

120 mL of White Wine

475 mL of Baby Spinach

1 piece of Baguette

Equipment

Stock Pot

Ladle