Quinoa Minestrone With Kale Pesto

• minestrone
• 2 cloves garlic, diced
• 1 leek, sliced
• 4 tomatoes, diced
• 1 cup green beans, chopped
• 2 sticks celery, diced
• 1/4 cabbage, shredded
• 2 cups kale leaves
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 1/2 liters vegetable stock
• 1/2 cup red quinoa
• 1/2 cup quinoa
• 1/2 cup celery leaves
• pesto
• 1 cup kale leaves
• 1 cup celery leaves
• 1/2 cup almonds
• 1 clove garlic
• 3/4 cup olive oil

1. Heat a little olive oil in a large casserole pot over med heat. Cook the garlic and leek for 2 minutes until translucent. Add the tomatoes, carrots, beans, celery, cabbage, kale, bay leaf, thyme, stock and bring to the boil, then turn heat down, cover and gently simmer for 1 hour.
2. Add the quinoa and celery leaves and cook a further 20 minutes.
3. Place all pesto ingredients into a food processor along with salt and pepper and pulse until desired consistency is reached.
4. Serve soup topped with a drizzle of pesto and parmesan. For the kids blend in a food processor until smooth and use as a pasta sauce.

garlic, tomatoes, green beans, celery, cabbage, kale leaves, bay leaf, thyme, vegetable stock, red quinoa, quinoa, celery, pesto, kale leaves, celery, almonds, clove garlic, olive oil

Taken from food52.com/recipes/63668-quinoa-minestrone-with-kale-pesto (may not work)