Ingredients
- 4 oz. pancetta, finely diced
- 2 leeks (white & light green part only)
- 1 carrot
- 1 celery
- 2 garlic cloves, minced
- 2 sweet potatoes, peeled
- 1/2 c. diced haricots verts
- 1 yellow summer squash
- 1 zucchini
- 1 quart chicken stock + more to taste
- 1x 14 oz. can diced tomatoes
- 1x 14 oz. can cannellini beans, rinsed and drained
- 1/2 lb. baby spinach
- 1/2– 1 c. cooked quinoa
- handful of fresh basil leaves, reserving some for garnish
- olive oil
- salt & pepper
- parmesan cheese
*If you are making this soup in advance, it is best to keep the spinach and quinoa separate, only adding it right before serving.
*If fresh basil is unavailable, you can substitute with a small dollop of pesto.
Instructions
- Cook quinoa according to the package instructions. Set aside.
- In a large dutch oven, warm a splash of olive oil over moderate heat. Add the pancetta, and saute until golden.
- Roughly chop the leeks, carrot and celery. Add the vegetables to the pot and saute until soft, about 15 minutes.
- Add the garlic and saute until fragrant, about 30 seconds.
- Roughly chop the peeled sweet potatoes, haricots verts, yellow summer squash and zucchini. Saute for about 5 minutes.
- Add the chicken stock and tomatoes, and bring to a gentle boil. Reduce the heat to low and simmer for about 30 minutes, or until the vegetables are tender.
- Add the beans.
- Spoon a large ladle (mostly sweet potatoes) into a blender and puree. This will help to thicken the soup. You can also use a hand-held blender. Add the puree back to the pot and stir well.
- Add the basil leaves.
- Add the spinach.
- Add 1/2 c. of quinoa, and adjust consistency with more chicken stock if too thick.
- Season with salt and pepper to taste.
- Garnish with extra basil leaves, a drizzle of good olive oil, and parmesan cheese.
- Serve immediately with crusty bread.