In
AuthorJanella
Rating
Yields1 Serving
 1 onion or leek, diced
 2 garlic cloves, finely chopped
 ½–1 tbsp olive oil
 ¼ cup each of red, white and black quinoa
 ¼ cup brown rice
 ¼ cup barley
 1 tsp dried oregano
 1 bay leaf
 400 g tin chopped tomatoes
 2 cups vegetable stock
 300–500 ml filtered water
 1 cup green beans, chopped into 1-cm pieces
 1 carrot, diced
 2 cups finely chopped kale
To Serve
 1 tbsp fresh oregano, chopped
 2 tbsp grated lemon zest (optional)
 2 spring onions, finely sliced (to garnish)
1

In a stockpot or very large saucepan, sauté the onion or leek and garlic in the oil over medium heat for about 2 minutes. Add the grains, rice, oregano, bay leaf, tomatoes, stock and water and bring to the boil. Drop to a simmer with the lid half on and continue to cook for about 20 minutes or until the grains are half-cooked.

3

Add the veggies and cook until they are soft, about 15 minutes. Add the fresh oregano and lemon zest (if using) and serve in a bowl. Garnish with spring onions.

Tip: You can cook the grains separately then scoop them on top of the soup before serving.

 

serves 4

Ingredients

 1 onion or leek, diced
 2 garlic cloves, finely chopped
 ½–1 tbsp olive oil
 ¼ cup each of red, white and black quinoa
 ¼ cup brown rice
 ¼ cup barley
 1 tsp dried oregano
 1 bay leaf
 400 g tin chopped tomatoes
 2 cups vegetable stock
 300–500 ml filtered water
 1 cup green beans, chopped into 1-cm pieces
 1 carrot, diced
 2 cups finely chopped kale
To Serve
 1 tbsp fresh oregano, chopped
 2 tbsp grated lemon zest (optional)
 2 spring onions, finely sliced (to garnish)

Directions

1

In a stockpot or very large saucepan, sauté the onion or leek and garlic in the oil over medium heat for about 2 minutes. Add the grains, rice, oregano, bay leaf, tomatoes, stock and water and bring to the boil. Drop to a simmer with the lid half on and continue to cook for about 20 minutes or until the grains are half-cooked.

3

Add the veggies and cook until they are soft, about 15 minutes. Add the fresh oregano and lemon zest (if using) and serve in a bowl. Garnish with spring onions.

Minestrone with Kale and mixed grains
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