Marco Polo Minestrone Soup

Servings: 4

Ingredients

1 T ghee or coconut oil
1 yellow onion, diced
1/3 c rice
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 tomato, chopped
4 c organic low sodium vegetable broth
1 bay leaf
1⁄2 T italian seasoning, or oregano, basil,
1 dash red pepper flakes
pink salt and fresh cracked black pepper to taste
1 c green beans, trimmed and cut into bite-sized pieces 2 large handfuls of baby spinach
2 large handfuls any leafy green (kale, chard, book choy)
1 c quinoa

Directions

In a large soup pot, melt over medium heat. Add onion, carrots and celery. Sauté for 3-5 minutes, or until the onions are translucent. Add garlic and sauté until fragrant. Stir in quinoa. Add tomatoes, broth, bay leaf, sea salt, pepper and spices. Bring to a boil, lower heat and simmer for 30 minutes. Add green beans, and greens. Simmer until quinoa is cooked. Remove bay leaf, adjust seasonings and serve warm. Vegan/Vegetarian/DF Adapted from “Autumn Cleanse”