Minestrone Soup with Quinoa
Servings: 5
Calories: 308kcal
Ingredients
- 1 medium yellow onion , peeled and diced
- 1 cup (125 g) chopped carrot
- 1 cup (100 g) chopped celery
- 1 (28-ounce/794-gram) can diced tomatoes
- 3 tablespoons (42 g) tomato paste
- 1 tablespoon (3.5 g) Italian Seasoning
- 1 cup (170 g) uncooked quinoa (rinse in a strainer before use)
- 3 cups (710 mL) gluten-free broth (chicken, beef, or vegetable)
- 1 (15.5-ounce/439-gram) can kidney beans, drained and rinsed
- 3 cups (90 g) fresh spinach leaves
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
Instructions
Pressure Cooker Directions:
- Place all ingredients, except for the kidney beans and the spinach, into your pressure cooker and stir to combine. Lock the lid and cook on high for 20 minutes. Release pressure naturally for 10 minutes before performing a quick release for the remaining pressure. Stir in the kidney beans and spinach until the leaves are wilted. Add salt and pepper, to taste.
Slow Cooker Directions:
- Use a 6-quart slow cooker. Add all ingredients except for the spinach leaves to the pot. Cover and cook on low for 6-8 hours, or on high for 4 hours. Stir in spinach leaves until wilted. Add salt and pepper, to taste.
Nutrition
Calories: 308kcal | Carbohydrates: 57g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Sodium: 660mg | Potassium: 1334mg | Fiber: 13g | Sugar: 8g | Vitamin A: 6404IU | Vitamin C: 37mg | Calcium: 157mg | Iron: 7mg