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!
Enjoy!
Kale and Quinoa Minestrone
Servings 8 servings
Ingredients
- 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
Instructions
- 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.
Notes
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!