Kale and Quinoa Minestrone
This is gluten-free and vegan! Hooray for inclusiveness! But it still has the protein because of the protein-rich beans and quinoa. This time of year always gets me so excited. I think that because of this rain, I’m in the moo soups, so that’s been what m blog is filled with lately. This pairs perfectly with some toasted bread. mmm:)
Here’s what you’ll need:
-1/2 large yellow onion, diced
-2 medium carrots, diced
-1 stalk of celery, diced
-1 tbsp olive oil
-1 cup green beans
-2 cloves of garlic, minced
-1/2 carton (16 oz) vegetable broth
-1/2 can (14 oz) of crushed tomatoes
-1 1/2 cup water
-2 tbsp chopped fresh parsley
-1/2 tsp rosemary
-1/2 tsp thyme
-1/2 tsp black pepper
-1/4 cup dry quinoa
-1/2 can cannellini beans, drained and rinsed
-1/2 can chick peas, drained and rinsed
-1 heaping cup of fresh kale, stems removed and cut into comfortable sized pieces
-1 small squirt of lemon juice
In a large pot, heat olive oil over medium-high heat. Add diced onion, carrots and celery. Sauté about 5 minutes, then add the green beans. Sauté for 2 minutes, then add garlic and cook 1 minute longer.
Add in vegetable broth, crushed tomatoes, water, parsley, rosemary thyme and pepper to season. 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 then cover and cook for 15-20 minutes or until the quinoa has cooked and has a sprouted appearance.
Then add the cannellini beans, chick peas, kale and lemon juice and cook, uncovered until kale has wilted, which will be about 5 minutes. Enjoy!