Easy Soup You Can Eat Tonight or Freeze for Later
Break out the onion goggles! You’ll need to do a little chopping to prep this tasty, healthy variation on minestrone.
Yes, you read that correctly. Onion goggles. I had never heard of them until someone in church mentioned them. Surely, I thought, I didn’t hear that right.
But I did. Onion Goggles really exist. The idea is when you’re planning on chopping or dicing onions, they protect your eyes from the fumes. No more stinging, watery eyes or running mascara.
I haven’t bought a pair yet, but what I do know is the red onions bother my eyes more than the white. And this tasty minestrone recipe calls for red onions.
2 Tbsp. extra virgin olive oil
2 medium carrots, peeled and diced
1 cup fennel, diced
1 cup red onion, diced
2 garlic cloves, finely minced
2 bay leaves
2 tsp fresh thyme leaves, chopped
1½ cups cooked cannellini beans, rinsed and drained
2 cups fresh plum tomatoes, peeled, chopped and seeded
⅓ cup uncooked quinoa
Sea salt and freshly ground pepper
1 cup fresh spinach, finely chopped
3 Tbsp. finely chopped basil
2 oz. Parmesan, grated
In a large pot or Dutch oven, heat oil over medium heat.
Add carrots, fennel, onion, garlic, bay leaves, and thyme.
Cook, stirring often, until vegetables are tender, about 8 minutes.
Add 6 cups water, beans, tomatoes, and quinoa.
Increase heat to high and bring to a boil.
Reduce heat to low and simmer gently until quinoa is tender, about 20 minutes. Remove bay leaves and add salt and pepper.
Stir spinach and basil into soup just before serving.
Garnish each with 1 Tbsp. cheese.
Read more at Clean Eating Online.
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