Winter Minestrone + Quinoa Soup - Ends + Stems with Chef Alison

Ingredients

• 1 Yellow Onion
• 2 Carrots (medium sized, about 1 cup)
• 2 ribs Celery (keep some leaves too if they’re connected)
• 3 cloves Garlic (minced)
• 2 Tablespoons Extra Virgin Olive Oil
• 1 1 ⁄ 2 teaspoons Kosher Salt (divided and possibly more, to taste)
• 2 Tablespoons Tomato Paste
• 4 cups Stock (vegetable or chicken)
• 4 cups Water (divided)
• 1 cup Quinoa
• 1 ounce Parmesan Cheese (include the rind if you can find one!)
• 2 15-ounce cans Cannellini Beans (drained but not rinsed)
• 1 ⁄ 4 teaspoon Black Pepper (freshly ground)
• 1 ⁄ 2 teaspoon Dried Thyme
• 1 pinch Nutmeg (freshly grated or skip it!)
• 2 cups Frozen Peas