Kale and Quinoa Minestrone

Kale and Quinoa Minestrone
Kale and Quinoa Minestrone

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

Directions 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. 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. Add in dry quinoa then cover and cook 15 - 20 minutes longer. Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese.

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