Minestrone Soup

Stovetop:

1. In a large pot on medium heat, add the olive oil, carrots, celery, onion, and garlic. Add a tiny pinch of salt and cook, stirring often, until veggies are tender, about 7-9 minutes. 

2. Add in the tomato paste and stir for another 1 minute. Add in the thyme, oregano, salt, pepper, and Italian seasoning. Cook and stir until fragrant, about another 30 seconds.

3. Add both cans of undrained, fire-roasted diced tomatoes and 6 cups vegetable stock. Add the 2 bay leaves and bring the soup to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes, covered most of the way with a lid.

4. Remove the lid entirely and add in the rinsed quinoa. Cook, uncovered, for 15 minutes over low heat (soup should be maintaining a simmer, but not boiling).

5. Add the white beans, and zucchini. Stir and cook for 5 more minutes or until quinoa has fully "popped" and the veggies are warmed through. 

6. Remove from heat and gently stir in the spinach. The spinach should wilt within a minute or two. 

7. Finish the soup with the olive oil and lemon juice. Taste and adjust seasonings as needed. 

8. Remove the bay leaves and serve.

9. Garnish bowls of soup with grated Parmesan cheese and chopped fresh parsley, if desired.

Slow cooker:

1. In a large pot on medium heat, add the olive oil, carrots, celery, onion, and garlic. Add a tiny pinch of salt and cook, stirring often, until veggies are tender, about 7-9 minutes.

2. Transfer everything from that pot to a 6-quart slow cooker. Add in the diced tomatoes, stock, rinsed quinoa, drained and rinsed white beans, zucchini, frozen corn, frozen peas, and bay leaves. 

3. Cook on high for 2-3 hours or low for 3-5 hours or until quinoa has popped and veggies are tender. 

4. Stir in spinach, olive oil, and lemon juice. Remove bay leaves. Adjust salt and pepper; serve in bowls garnished with fresh parsley and topped with Parmesan cheese.