Kale and Quinoa Minestrone
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Category
Soup
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Cusine
Italian
What do you need?
How to make?
Ingredients
1 large yellow onion
3 medium carrots
2 stalks celery
2 Tbsp olive oil
2 cups diced zucchini
1 red bell pepper
3 cloves garlic
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
3/4 tsp dried thyme
1 1/2 tsp granulated sugar
Salt and freshly ground black pepper
3/4 cup dry quinoa
2 cups green beans
1 can cannellini beans, drained and rinsed
1
2 cups chopped fresh kale, thick ribs removed
1 Tbsp lemon juice
Shredded parmesan cheese
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, 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 and green beans then cover and cook 10 - 15 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.