Quinoa minestrone with kale pesto

Using quinoa in place of pasta adds extra protein and makes this soup gluten free.

Recipe «Quinoa minestrone with kale pesto» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 large brown onion, coarsely chopped, 1 large carrot, peeled, coarsely chopped, 1 celery stick, coarsely chopped, 2 garlic cloves, halved, 2 tsp extra virgin olive oil , 100g Primo Gourmet Selection Pancetta, chopped, 1 dried bay leaf, 1L Massel salt reduced chicken style liquid stock , 410g can crushed tomatoes, 70g tri-coloured quinoa, rinsed, 2 small zucchini, finely chopped, 400g can borlotti beans, rinsed, drained, 65g kale leaves, shredded, 20g parmesan, finely grated, 1 small garlic clove, halved, 1 tbsp lemon juice.

Ingredients:

• 1 large brown onion, coarsely chopped 
• 1 large carrot, peeled, coarsely chopped 
• 1 celery stick, coarsely chopped 
• 2 garlic cloves, halved 
• 2 tsp extra virgin olive oil 
• 100g Primo Gourmet Selection Pancetta, chopped 
• 1 dried bay leaf 
• 1L Massel salt reduced chicken style liquid stock 
• 410g can crushed tomatoes 
• 70g tri-coloured quinoa, rinsed 
• 2 small zucchini, finely chopped 
• 400g can borlotti beans, rinsed, drained 
• 65g kale leaves, shredded 
• 20g parmesan, finely grated 
• 1 small garlic clove, halved 
• 1 tbsp lemon juice 
• 1 tbsp extra virgin olive oil 
• 1 tbsp water 

Instructions

1. Process the onion, carrot, celery and garlic in a food processor until finely chopped. Heat the oil in a saucepan over medium-low heat. Add the pancetta. Cook, stirring, for 2 minutes or until golden. Add the vegetable mixture and bay leaf. Cook, covered, stirring occasionally, for 4 minutes or until soft. Cook, uncovered, stirring, for 2 minutes.
2. Add stock and tomato to pan. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Stir in quinoa. Simmer, stirring occasionally, for 5 minutes. Stir in zucchini. Cook, stirring occasionally, for 5 minutes. Add borlotti beans. Cook, stirring occasionally, for 2 minutes or until quinoa and zucchini are tender. Season with pepper.
3. For the pesto, process the kale, parmesan and garlic until finely chopped. Combine the juice, oil and water in a jug. Add juice mixture, in a slow steady stream, to kale mixture, until well combined. Season. Divide soup among bowls. Top with pesto.