מרק מינסטרונה

• 3 tablespoons olive oil
• 1 yellow onion, chopped
• 2 carrots, peeled and chopped
• 3 stalks celery, chopped
• 2 red potatoes, chopped
• 6 cloves garlic, minced
• 1 teaspoon dried basil
• ½ teaspoon dried oregano 
• ¼ teaspoon dried thyme
• ½ teaspoon ground sage
• 2 14.5-ounce cans Diced Tomatoes
• 6 cups low sodium vegetable or chicken broth*
• ½ cup dry quinoa
• 1 rind parmesan cheese
• 1 14-ounce can kidney beans, drained and rinsed
• 1 14-ounce can cannellini beans, drained and rinsed
• 1 14.5-ounce can Cut Green Beans, drained
• ½ teaspoon salt or to taste

Instructions

1. In a large stock pot or Dutch oven, add oil and heat to medium. Add the chopped onion and sauté until fragrant and softened, about 3 minutes.
2. Add the carrots, celery, and red potatoes. Continue sautéing, stirring frequently, until vegetables have softened, but are still al dente, about 8 minutes.
3. Add the garlic and spices and sauté another 1 minutes.
4. Add the diced tomatoes, chicken broth, quinoa, and parmesan cheese rind. Bring the soup to a full boil, then reduce the heat to a simmer. Cover the pot and cook for 30 minutes or until vegetables are cooked through and quinoa is cooked.
5. Add the 3 types of beans and cook an additional 8 minutes.
6. Remove the parmesan rind (or leave it in and eat it).
7. Test the soup for flavor and add desired amount of salt.
8. Serve with crusty bread