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Quinoa Minestrone with Arugula Pesto Recipe

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This recipe for Quinoa Minestrone with Arugula Pesto, by , is from 2016 Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sarah Leigh McFall

Category:
Category:

Ingredients:  
Ingredients:  
2 teaspoons vegetable oil
2 leeks, trimmed and chopped
2 tablespoons oregano leaves
2 small parsnips, peeled, cored and chopped
1 build fennel, finely chopped
1 large sweet potato, peeled and chopped
2 cups green beans, trimmed and chopped
2 cups quinoa
2 Liters chicken or vegetable stock
2 cups tomato passata
ARUGULA PESTO
1/3 cup arugula
1 clove garlic crushed
2 tablespoons pine nuts, chopped
1 tablespoon grated Parmesan cheese
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon olive oil

Directions:
Directions:
Heat a saucepan over medium - high heat. Add the oil, leek and oregano and cook for 5 minutes or until softened. Add the parsnip, fennel, sweet potato, beans, quinoa, stock and tomato pasta and bring to the boil. Reduce heat to a simmer, cover and cook for 8 - 10 minutes or until the vegetables and quinoa are tender.
To make the Pesto, combine the arugula, garlic, pine nuts, Parmesan cheese, lemon zest and juice and olive oil. Divide the soup between 4 bowls and top with the pesto.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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