Comforting Italian

Minestrone with quinoa and brussels sprouts

Name: Minestrone with quinoa and brussels sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil; 150g flat pancetta, chopped; 1 leek, washed and thinly sliced; 1 garlic clove, finely chopped; 1 carrot, chopped; 1 celery stick, chopped; 400g can chopped tomatoes; 1 parmesan rind (optional); 2 desiree potatoes, peeled and cut into 2cm pieces; 400g can borlotti beans, drained; 350g brussels sprouts, quartered lengthways, plus extra outer leaves, blanched; 100g quinoa; Crusty bread to serve

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10m

30m

Minestrone with quinoa and brussels sprouts

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by Silvia Colloca

Cook and author

Jun 25, 2017

This hearty, comforting soup is also packed full of vegetables. Feel good food that's also good for you.

2 tbs extra virgin olive oil
150g flat pancetta, chopped
1 leek, washed and thinly sliced
1 garlic clove, finely chopped
1 carrot, chopped
1 celery stick, chopped
400g can chopped tomatoes
1 parmesan rind (optional)
2 desiree potatoes, peeled and cut into 2cm pieces
400g can borlotti beans, drained
350g brussels sprouts, quartered lengthways, plus extra outer leaves, blanched
100g quinoa
Crusty bread to serve

Method

1.

Heat the oil and pancetta in a large saucepan over medium heat. When the pancetta begins to sizzle, cook for 2-3 minutes until the fat has rendered. Add the leek, garlic, carrot and celery and cook for 2-3 minutes until softened. Add tomatoes, parmesan rind, potatoes and 1L water.
2.

Bring to a simmer and then cook for 15 minutes. Add the beans, sprouts and quinoa, then cook for a further 10 minutes until quinoa is tender and flavours have infused. Season to taste.
3.

Top with blanched brussels sprouts leaves and serve with crusty bread.