Minestrone With Quinoa & Kale Recipe

Name: Minestrone With Quinoa & Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet onion - medium diced; 2 celery stalks - medium diced; 3 carrots - medium diced; 2 tablespoons olive oil - or enough to cover the bottom of the pot; 2 cloves garlic - finely chopped; 2 cups fresh zucchini - medium diced (about 1 medium or 2 small); 2 cups green beans - cut in 1 inch pieces; 1 bell pepper - medium diced; 1 28-ounce can crushed tomatoes; 2 28-ounce cans of water; 1 15-ounce can of cannellini beans; 1 15-ounce can of chickpeas; 1 cup quinoa; 2 cups kale - stems removed; 1 teaspoon turmeric (or to taste); Pinch of red pepper flakes; Salt and pepper to taste; Garnish with parmesan to taste (optional); Garnish with slivered basil or finely chopped rosemary

Servings: persons

1 sweet onion - medium diced
2 celery stalks - medium diced
3 carrots - medium diced
2 tablespoons olive oil - or enough to cover the bottom of the pot
2 cloves garlic - finely chopped
2 cups fresh zucchini - medium diced (about 1 medium or 2 small)
2 cups green beans - cut in 1 inch pieces
1 bell pepper - medium diced
1 28-ounce can crushed tomatoes
2 28-ounce cans of water
1 15-ounce can of cannellini beans
1 15-ounce can of chickpeas
1 cup quinoa
2 cups kale - stems removed
1 teaspoon turmeric (or to taste)
Pinch of red pepper flakes
Salt and pepper to taste
Garnish with parmesan to taste (optional)
Garnish with slivered basil or finely chopped rosemary

1
Place a large stockpot over medium heat and add the onions, carrots and celery. Cook for about 5 minutes or until softened.
2
Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to color.
3
Add the zucchini and the green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 minutes.
4
Add the tomatoes and the water, raise heat to high and bring to a boil.
5
Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes.
6
Add the quinoa and cover for 15 minutes.
7
Remove the cover, add the kale and the canned beans (more water if needed) bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender.
8
Grate in the parmesan, add the basil and serve. (or do this for individual servings).

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 sweet onion - medium diced, 2 celery stalks - medium diced, 3 carrots - medium diced, 2 tablespoons olive oil - or enough to cover the bottom of the pot, and more.

Yes, Minestrone With Quinoa & Kale falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Minestrone With Quinoa & Kale

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