RECIPE BY: The Olive & Mango
Minestrone is a classic Italian thick vegetable, bean and pasta soup that is hearty and wonderful on a cooler day. If you are looking for a way to switch up your minestrone, this is it. Not only is it healthy and full of veggies and greens, but simple to make, super flavourful and filling.
For 4 to 6 portions
Prep Time: 20 mins
Cook Time: 35 mins
- 2 tablespoons olive oil
- 2 bay leaves
- 1 tsp of Italian seasoning
- 1 leek, sliced and chopped (white parts only)
- 1 small onion peeled and chopped
- 2 carrots peeled and sliced
- 3 garlic cloves, minced
- 3 celery stalks chopped
- ¼ cup of white wine (optional)
- 1 small zucchini, diced or spiralized
- 1 small potato, peeled and diced
- ¼ cup fresh or frozen peas
- 10 green beans, ends trimmed and sliced
- 1 green or slightly unripe tomato, diced
- 425 ml can cannellini beans (white beans), rinsed and drained
- 8 cups vegetable stock
- ½ – 1 cup GoGo Quinoa Lentil & Quinoa Rotini
- ¼ teaspoon ground turmeric
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 1 cup of greens either Swiss chard, Tuscan Kale or spinach, stems removed and chopped
- Salt and pepper to taste
- Serve with pesto and chopped or sliced parsley and or basil (simple pesto recipe below)
- One bunch of kale/basil/spinach
- ¼ cup almonds/pine nuts
- ¼ cup olive oil
- 4 garlic cloves
- salt / pepper
- Cook the quinoa following instructions on the package.
- Mix chia seeds and water in a small bowl, set aside for 20 minutes.
- Sauté diced red shallots in a frying pan over medium heat with your choice of oil until softened and lightly brown, set aside to cool.
- Fill a medium saucepan with water, bring to a boil over high heat.
- Cut broccoli in half or quarters and immerse in boiling water for 1 minute, remove using tongs, then rinse in cold water to stop the cooking process, set aside to drip dry, repeat with all the broccoli.
- Cut off the broccoli stems and place in a food processor, pulse a few times to get a grainy texture (do not over process), place in a large bowl.
- Repeat with broccoli florets, add to the large bowl.
- Place fresh parsley and fresh cilantro in a food processor, blend until stems are fully broken down, add to the large bowl.
- Add panko crumbs, grated Parmesan and sautéed red shallots to the large bowl.
- Season with salt and pepper to taste.
- Add in chia eggs and mix gently. Set aside for 15 minutes.
- Preheat oven to 400 F.
- Line a baking sheet with parchment paper. Brush the sheet with olive oil.
- Take 2 tbsp of the mixture using a spoon, place in your hand and curl your fingers around the mixture, compressing into a cylindrical shape. Move the mixture around and keep squeezing until you have a bite that won’t fall apart. Place on baking sheet. Repeat the process until no mixture is left.
- Bake for 15 minutes, take out of the oven, gently brush with olive oil and flip bites over. Bake for another 10 minutes until lightly golden brown.
- Serve with marinara sauce, ketchup, or any other dipping sauce you love.
- Blend all ingredients together in a food processor or high-speed blender until a smooth, green paste forms.
- Season with salt and pepper and thin out to your preferred consistency with a little more olive oil.