7

Minestrone with

rainbow chard

and quinoa

SERVES 4-6 // PREP TIME 15 MINS

// COOK 30 MINS

Minestrone is packed

with vegetables, and the

addition of quinoa in place

of the usual pasta or rice

gives this version a protein

boost. Try substituting the

rainbow chard with English

spinach or the broccoli

with cauliflower, too.

1 tbsp olive oil

2 celery stalks, diced

1 red onion, finely chopped

1 carrot, diced

3 small garlic cloves,

finely chopped

2 tsp fennel seeds

1 tsp dried chilli flakes

1 litre (4 cups) chicken

or vegetable stock

400 gm canned cherry tomatoes

6 thyme sprigs

2 rosemary sprigs

60 gm quinoa, rinsed

By the bowlful

Rug up, ire up the stock pot and ight of that winter

chill with nutrient-rich soups. One fast, one slow,

both nourishing, they’re tailor-made to feed the soul.

add stock, tomatoes and

herbs, season to taste and bring

to the boil. Reduce heat to

medium and simmer until well

flavoured (8-10 minutes). Add

quinoa, stir once to prevent

it sticking, then simmer until

par-cooked (5 minutes). Add

chard stalks and simmer until

slightly softened (2 minutes),

then add leaves, chickpeas

and broccoli and simmer until

tender and quinoa is cooked

(2-3 minutes). Remove herb

sprigs, season to taste and serve.

½ bunch rainbow chard,

stalks finely chopped and

leaves coarsely chopped

400 gm canned chickpeas,

drained and rinsed

1 small head broccoli,

cut into florets

1 Heat oil in a large saucepan

over medium heat, add celery,

onion, carrot and garlic and stir

occasionally until softened and

light golden (5-7 minutes). Add

fennel seeds and chilli and stir

until fragrant (1-2 minutes), then

40 GOURMET TRAVELLER