Tomato-Kale Quinoa Minestrone with Pesto Crostini
2, chopped tomatoes
1 cup, chopped kale
1/2 cup, uncooked quinoa
1/2 cup, cooked white beans
1, diced zucchini
1, diced carrots
1, chopped onion
2 cloves, minced garlic
4 cups vegetable broth
2 tbsp pesto sauce
1, sliced baguette
2 tbsp, grated parmesan cheese
2 tbsp, chopped basil
to taste salt
to taste pepper
Rinse the quinoa under cold water. In a saucepan, combine quinoa with 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy. Set aside.
In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until fragrant. Add carrots, zucchini, kale, and tomatoes. Cook for 5 minutes. Pour in the vegetable broth. Bring to a boil, then simmer for 15 minutes.
Stir in cooked quinoa and white beans. Season with salt and pepper. Simmer for an additional 5 minutes to allow flavors to meld. Adjust seasoning if needed.
Preheat the oven to 180°C. Arrange baguette slices on a baking sheet. Spread pesto sauce on each slice. Sprinkle with Parmesan cheese. Bake for 10 minutes or until the bread is toasted and the cheese is melted.
Ladle the hot soup into a bowl. Top with fresh basil and a drizzle of olive oil. Serve with the warm pesto crostini on the side. Enjoy your delicious Tomato-Kale Quinoa Minestrone with Pesto Crostini!
For added protein, you can top the soup with grilled chicken or tofu. You can also customize the soup by adding other vegetables like bell peppers or mushrooms for extra depth of flavor.
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384
60g
18g
8g
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