Kale and Quinoa Minestrone

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 zucchini
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 carton unsalted or low-sodium vegetable broth
• 1 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
• 2 cups green beans, cut into 1-inch segments
• 1 can cannellini beans, drained and rinsed
• 1 can chick peas, drained and rinsed, aka garbanzo beans
• 2 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

1. Set a large stockpot over medium-high heat and warm the olive oil. Stir in the diced onion, carrots, and celery, and sauté until they begin to soften, about 5 minutes. Add the zucchini and red bell pepper; cook for 2 minutes, then stir in the garlic and cook for 1 minute more.
2. Pour in the vegetable broth, crushed tomatoes, and water, then add the parsley, rosemary, thyme, and granulated sugar. Season with salt and pepper to taste, bring the soup up to a boil, then turn the heat down to medium and let it bubble gently, uncovered, for about 20 minutes.
3. Stir in the dry quinoa and green beans. Put the lid on the pot and continue cooking for 10 – 15 minutes longer.
4. Add the cannellini beans, chick peas, kale, and lemon juice. Cook without the lid until the kale wilts, about 5 minutes. Serve warm with parmesan cheese sprinkled over the top.