kale and quinoa minestrone {vegan and gluten free}

Name: Kale and Quinoa Minestrone {Vegan and Gluten Free}
Prep time: 15 min
Cook time: 55 min
Yield: 8
Cuisine: American
Ingredients: 2 cup(s) yellow onion, diced; 1 1/2 cup(s) carrots, diced; 1 cup(s) stalks celery, diced; 2 tablespoon(s) olive oil; 2 cup(s) diced, fresh zucchini (from about 2 small); 2 cup(s) green beans, cut into 1-inch segments; 1 - red bell pepper, diced; 3 clove(s) garlic, minced; 32 ounce(s) carton unsalted or low-sodium vegetable broth; 28 ounce(s) can crushed tomatoes; 3 cup(s) water; 3 1/2 tablespoon(s) chopped fresh parsley; 1 teaspoon(s) dried rosemary, crushed; 3/4 teaspoon(s) dried thyme; 1 1/2 teaspoon(s) granulated sugar; - salt and freshly ground black pepper, to taste; 3/4 cup(s) dry quinoa; 15 ounce(s) can cannellini beans, drained and rinsed; 15 ounce(s) can chick peas, drained and rinsed (aka garbanzo beans); 2 - (heaping) cups chopped fresh kale, thick ribs removed; 1 teaspoon(s) lemon juice; - shredded parmesan cheese, for garnish (omit or use vegan parmesan if making vegan)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

I love how this soup is unbelievably filling without all the fats or empty carbs. It’s nice how it makes a big pot-full so you can have some for lunch for the next few days.

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yield 8 serving(s)

prep time 15 Min

cook time 55 Min

method Stove Top

Ingredients For kale and quinoa minestrone {vegan and gluten free}

2 c

yellow onion, diced
1 1/2 c

carrots, diced
1 c

stalks celery, diced
2 Tbsp

olive oil
2 c

diced, fresh zucchini (from about 2 small)
2 c

green beans, cut into 1-inch segments
1

red bell pepper, diced
3 clove

garlic, minced
32 oz

carton unsalted or low-sodium vegetable broth
28 oz

can crushed tomatoes
3 c

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 c

dry quinoa
15 oz

can cannellini beans, drained and rinsed
15 oz

can chick peas, drained and rinsed (aka garbanzo beans)
2

(heaping) cups chopped fresh kale, thick ribs removed
1 tsp

lemon juice
shredded parmesan cheese, for garnish (omit or use vegan parmesan if making vegan)

How To Make kale and quinoa minestrone {vegan and gluten free}

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
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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