Love Freely, Laugh Genuinely, Eat Colorfully

Summer Minestrone


3 cups fresh spinach

5 c vegetable broth

1 1/2  c diced tomatoes

4 fresh basil leaves

1/4 c fresh chopped parsley

1/4 tsp hot pepper flakes

1 tsp cracked black pepper

2 tsp pink Himalayan salt

11/2  c cannellini beans

3 cubed (chopped) fresh zucchini

3 large purple potatoes, cubed 1/2"-1" pieces

1 c red quinoa

Rinse all vegetables

1 clove minced garlic


In a large pot add vegetable broth and diced tomatoes on medium heat

Add chopped basil, fresh garlic, parsley, salt, pepper, and hot pepper flakes

Cook for 10 minutes

Add zucchini, beans and potatoes

Cook for 15 minutes on medium heat, stirring occasionally

Boil water and add quinoa

Cook for 5-10 minutes until soft

Set aside and cool (refrigerate until ready to add to soup)

Lower Soup to a simmer and cook for 45 minutes

Add spinach and quinoa

Cook for another 10 minutes, stirring occasionally

Set aside and serve, adding salt and additional basil/parsley as needed