Kale and Quinoa Minestrone

Kale and Quinoa Minestrone

Easy, healthy and delicious soup recipe that's packed with veggies and quinoa. A perfectly hearty and filling lunch or dinner.

Ingredients

·       1 large yellow onion , diced (2 cups)

·       3 medium carrots , diced (1 1/2 cups)

·       2 stalks celery , diced (1 cup)

·       2 Tbsp olive oil

·       2 cups diced , fresh zucchini (from about 2 small)

·       2 cups green beans , cut into 1-inch segments

·       1 red bell pepper , diced

·       3 cloves garlic , minced

·       1 (32 oz) carton unsalted or low-sodium vegetable broth

·       1 (28 oz) can crushed tomatoes

·       3 cups water

·       3 1/2 Tbsp chopped fresh parsley

·       1 tsp dried rosemary , crushed

·       3/4 tsp dried thyme

·       1 1/2 tsp granulated sugar

·       Salt and freshly ground black pepper , to taste

·       3/4 cup dry quinoa

·       1 (15 oz) can cannellini beans, drained and rinsed

·       1 (15 oz) can chick peas, drained and rinsed (aka garbanzo beans)

·       2 (heaping) cups chopped fresh kale, thick ribs removed

·       1 Tbsp lemon juice

·       Shredded parmesan cheese , for garnish (omit or use vegan parmesan if making vegan)

Instructions

1.    In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and saute about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.

2.    Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.

3.    Add in dry quinoa then cover and cook 15 - 20 minutes longer.

4.    …………………………………………………………….

5.    ……………………………………………………………………………….

Full instructions: Click here