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Yoke's MINESTRONE with sprouted black quinoa, lentils, beans and cavolo neroThis is not a precise recipe like my sourdough bread or cakes... I hardly ever use recipe when I cook (too hard, too lazy). So taste often and use your instinct... experiment, you can't go wrong with minestrone... I find this soup taste best the next day... add more water every time you warm it up, and stir to stop it burning on the bottom...I like my minestrone thick!


  • Black quinoa few days before soak, sprout and cook
  • Borlotti beans few days before soak, sprout and cook
  • Kidney beans few days before soak, sprout and cook
  • Chickpeas few days before soak, sprout and cook
  • Lentils raw, don't cook
  • Carrots
  • Fennel bulb
  • Celery
  • 1 Onion
  • 3-4 Garlic cloves
  • 3 small Hot chorizo (or pancetta) omit if vegetarian
  • 1/2 cup olive oil
  • Marjoram and/or Parsley or any fresh herbs from your garden
  • 2-3 punnets Ripe red cherry tomatoes
  • 1 medium potato
  • 1 1/2 - 2 L Beef bone stock
  • 2 tbs Thermomix stock paste or the rind of parmesan cheese
  • 1 cup Passata bottled, NOT tinned
  • Parmesan cheese to taste
  • Cavolo nero or silverbeet


  • few days before soak, sprout and cook black quinoa, borlotti beans, kidney beans, chickpeas
  • Use a large heavy cast iron pot...(i use my old 28cm Le Creuset) to make "sofrito" using equal amount of finely chopped carrots, fennel bulb, celery and 1 onion. Smash 3-4 fat garlic cloves and add 3 small hot chorizo, diced into small cubes or pancetta, or omit if you are vegetarian
  • Heat gently lots of extra virgin olive oil (half a cup), add sofrito, some marjoram or any fresh herb from your garden, sprigs of parsley
  • Saute (and sweat) for 20-30 minutes on gentle heat, add oil if required
  • Add more EVOO... Add 2-3 punnets of ripe red cherry tomatoes Add 1 medium potato, diced into small cubes Saute for 5-10 mins until tomatoes burst Make sure nothing burnt...
  • Add 1 1/2 - 2 litre of good beef bone stock Add 2 tbs Thermomix stock paste and/or the rind of parmesan cheese
  • Add your cooked beans, chickpeas... but not your quinoa! a cup of tomato passata (in a bottle, not tinned please) Cook until everything has gone very soft Taste and season to your liking
  • Grate some good parmesan cheese Add finely chopped slivers of cavolo nero or silver beet Cook some more until cavolo nero is cooked.
  • Enjoy with serving of some cooked sprouted black quinoa in the bowl, mix through before eating and more shavings of parmesan, fresh grindings of black pepper, if desired

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