This Spinach and Spring Vegetable Quinoa Minestrone Soup is my modifications of the recipe found in Guy Fieri’s cookbook, Guy Fieri Family Food: 125 Real-Deal Recipes: Kitchen Tested, Home Approved.

First, I cooked the quinoa. I happened to have red, so that is what I used. Prepare 1/2 cup of quinoa – cook per package instructions

While the quinoa cooks, there is slicing and dicing to get done!

Dice a couple of carrots and 4 stalks of celery. Dice a sweet onion and  about 6 cremini mushrooms. Saute all in olive oil for about 8 minutes.

Dice 1 small zucchini, 4 or 5 Roma tomatoes, and 4 or 5 cloves of garlic.

When the carrots, celery, onion & mushrooms are done – add the tomatoes & zucchini. Then add 2 quarts of vegetable stock, 1.5 cups of green beans, and 1 cup of fresh or frozen corn.

Add salt, pepper, basil, &  red pepper flakes to taste.

Add water as needed and simmer for 25 to 30 minutes.

Stir in 3 cups of baby spinach – Enjoy!

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January is National Soup Month – celebrate with more soup recipes.

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