It’s late Octo­ber, it’s cold and windy out­side and I’m in the mood for mine­strone soup!

I recent­ly start­ed cook­ing for a client that is bat­tling not only her weight, but can­cer as well. We menu planned around seafood, espe­cial­ly salmon and veg­e­tar­i­an fare.

This mine­strone soup, actu­al­ly more like a stew, is packed with nutri­tion, is so sat­is­fy­ing and I knew she would love it. Have fun with this recipe by swap­ping out some of ingre­di­ents for oth­er options.…I’ve made some notes below in the recipe!



Kale and Quinoa Minestrone

Course Main Course, Soup
Serv­ings 8 serv­ings
Author Liz Geeslin


  • 1 large onion chopped
  • 3 medi­um car­rots diced
  • 2 cel­ery stalks diced
  • 2 table­spoons olive oil
  • 2 medi­um zuc­chi­ni diced
  • 2 cups frozen green beans
  • 1 red bell pepper
  • 3 gar­lic cloves
  • 32 ounces veg­etable broth
  • 28 ounces crushed toma­toes
  • 3 cups water
  • 3 table­spoons pars­ley
  • 1 tea­spoon rose­mary
  • 3/​4 tea­spoon thyme
  • 1 1/​2 tea­spoons sug­ar I did­n’t add the sugar
  • 3/​4 cup quinoa
  • 2 15 oz cans can­nelli­ni or gar­ban­zo beans
  • 1 bunch kale, ribs removed, chopped 
  • 1 table­spoon lemon juice


  • Saute onion, car­rot and cel­ery. Add zuc­chi­ni, green beans, pep­per and gar­lic, saute.
  • Add broth, toma­toes and sea­son­ings and gen­tly boil 20 min. Add quinoa and sim­mer 15 — 20 min longer.
  • Add beans and kale and cook just till kale is wilted.


This recipe is so for­giv­ing. Change out the spices, use spinach instead of kale, add already cooked quinoa (which is what I did) or use cooked long grain brown rice are just a few ideas as options. Have fun with it!

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