Quinoa Minestrone

2 tbsp garlic, minced
1 large onion, diced
3 carrots, diced
4 stalks celery, diced
1 red bell pepper, diced
1 zucchini, chopped into chunks
3 bay leaves
1 tsp dried rosemary
1 cup quinoa, dry
6 cups low sodium vegetable broth
1 cup cannellini beans, soaked (or 1.5 cans)
black pepper
2 tbsp extra virgin olive oil
1 can (28oz) peeled roma tomatoes, chopped into chunks
2 cups fresh spinach, chopped into thin slices


Saute garlic, onion, carrots, and celery in oil oil until soft, 5-7 minutes. Add pepper and zucchini, sauté another 3-5 minutes. Add 4 cups veggie broth, bay leaves, rosemary and black pepper and simmer 5 minutes. Add quinoa and 2 cups of water, cover and simmer 12 minutes, until quinoa is cooked.  Add tomatoes, tomato liquid and beans, cover and simmer 10 minutes. Stir in spinach. #vegan
http://www.generationyfoodie.com/2011/04/quinoa-minestrone.html