Photo: Maya Visnyei
Perfect for the cooler months, this hearty quinoa minestrone soup eats like a meal and is a breeze to put together.
2 Italian sausages, casings removed
1 onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
1 garlic clove, minced
1 796-mL can diced tomatoes
1 900-mL carton low-sodium chicken broth
1/4 cup dry quinoa
1/2 tsp Italian seasoning
2 cups packed spinach
Heat a large saucepan over medium. Crumble in sausage meat. Cook, stirring occasionally, until no longer pink, 3 to 5 min. Add onion, carrot, celery and garlic to pan. Cook until onion starts to soften, about 3 min.
Add tomatoes, broth, quinoa and Italian seasoning. Gently boil until quinoa is cooked, about 20 min. Stir in spinach until just wilted, about 1 min.
Protein 11g, Carbohydrates 17g, Fat 10g, Fibre 3g, Sodium 948mg.
Originally published in the Today’s Parent November 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.