Quinoa Gluten-Free Minestrone Soup
This vegan minestrone is made with quinoa instead of pasta for a gluten-free favorite weeknight meal because. It's easy to make still so satisfying.
Servings 10
Calories 400kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic chopped
- 6 cups vegetable broth
- 2 cups water
- 2-3 cups chopped carrots
- 4-5 russet potatoes washed and chopped into cubes
- 28 oz can diced tomatoes
- 1 cup quinoa rinsed
- 2 bay leaves
- 15 oz can corn
- 2 15 oz cans light or dark red kidney beans rinsed and drained
- 1 tablespoon basil
- 2 teaspoons oregano
- 1 teaspoon black pepper
- Salt to taste the vegetable stock might be enough
- 1 tablespoon corn starch
Instructions
- Heat the oil in a dutch oven over medium heat. Add the onions and cook until translucent. Add the chopped garlic and cook for another minute.
- Next add the vegetable broth, water, chopped carrots, chopped potatoes, diced tomatoes, and quinoa. Give it a stir and add the 2 bay leaves. Bring to a simmer and then reduce heat to maintain a low simmer for about 20 minutes, until the carrots are tender.
- Once the carrots are tender, add the corn, juice and all, kidney beans, basil, oregano, and pepper. Salt to taste.
- When the soup is just about done, combine 1 tablespoon corn starch with 4 tablespoons of water. Stir to combine and pour into the soup. Bring it back to a simmer for a minute or two to allow the soup to thicken.
- Remove from heat and allow to cool slightly before serving with the bread of your choice.
Nutrition
Calories: 400kcal | Carbohydrates: 85g | Protein: 9g | Fat: 2g | Sodium: 1051mg | Potassium: 902mg | Fiber: 7g | Sugar: 40g | Vitamin A: 4685IU | Vitamin C: 15.5mg | Calcium: 78mg | Iron: 4mg