Quinoa Minestrone With Kale Pesto Recipe
Recipe By Taste
Using quinoa in place of pasta adds extra protein and makes this soup gluten free.
4.7
17 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Quinoa Minestrone With Kale Pesto Recipe
- 1/4 Large brown onion, coarsely chopped
- 1/4 Large carrot, peeled, coarsely chopped
- 1/4 stick Celery coarsely chopped
- 1/2 Garlic cloves, halved
- 1/2 teaspoon Extra virgin olive oil
- 25 gram Pancetta, chopped
- 1/4 Dried Bay Leaf
- 1/4 liter Massel salt reduced chicken style liquid stock
- 102.50 gram Can Crushed Tomatoes
- 17.50 gram Tri coloured quinoa, rinsed
- 1/2 Small zucchini, finely chopped
- 100 gram Can borlotti beans, rinsed, drained
- 16.25 gram Kale leaves, shredded
- 5 gram Parmesan, finely grated
- 1/4 Small garlic clove, halved
- 1/4 tablespoon Lemon juice
- 1/4 tablespoon Extra virgin olive oil
Nutrition
value
value
181
calories per serving
8 g Fat7 g Protein20 g Carbs9 g FiberOther
Current Totals
- Fat8g
- Protein7g
- Carbs20g
- Fiber9g
MacroNutrients
- Carbs20g
- Protein7g
- Fiber9g
Fats
- Fat8g
Vitamins & Minerals
- Calcium213mg
- Iron4mg
- Vitamin A1932mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9109mcg
- Vitamin B12< 1mcg
- Vitamin C64mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium86mg
- Manganese2mg
- Phosphorus138mg
- Selenium7mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste