Category: Soups, Stews and Chili
Cuisine: not set
2 tablespoons olive oil
4 oz pancetta
2 cups carrots (about 3 carrots) peeled and chopped
1 cup celery (about 2 stalks) chopped
1 large russet potato peeled and chopped into large pieces
1 large yellow onion diced
5 cloves garlic minced
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried red pepper falkes
1 (28 oz) can diced tomatoes
8 cups chicken broth
1 bay leaf
salt and black pepper to taste
1 cup dry quinoa
1 (15-ounce) can cannellini beans drained and rinsed
10 oz baby spinach (roughly chopped if desired)
1/2 cup pinot grigio (or similar wine)
2 tablespoons pesto (I used my homemade pistachio pesto)
Shredded parmesan cheese optional
Baguette smothered in my pistachio pesto optional, but highly recommended!
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