Harvest Minestrone With Quinoa & Kale
- Number of Servings: 1
Ingredients
1 sweet onion - medium diced2 celery stalks - medium diced3 carrots - medium diced2 tablespoons olive oil - or enough to cover the bottom of the pot2 cloves garlic - finely chopped2 cups fresh zucchini - medium diced (about 1 medium or 2 small)2 cups green beans - cut in 1 inch pieces1 bell pepper - medium diced1 28-ounce can crushed tomatoes2 28-ounce cans of water1 15-ounce can of cannellini beans1 15-ounce can of chickpeas1 cup quinoa2 cups kale - stems removed1 teaspoon turmeric (or to taste)Pinch of red pepper flakesSalt and pepper to tasteGarnish with parmesan to tasteGarnish with slivered basil or finely chopped rosemary
Place a large stockpot over medium heat and add the onions, carrots and celery. Cook for about 5
minutes or until softened.
Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to
color.
Add the zucchini and the green beans, season with salt and pepper, add the turmeric, stir and cook for
about 3 minutes.
Add the tomatoes and the water, raise heat to high and bring to a boil.
Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes.
Add the quinoa and cover for 15 minutes.
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.
Serving Size: 3 quarts
Number of Servings: 1
Recipe submitted by SparkPeople user DEVIDEANPA.
minutes or until softened.
Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to
color.
Add the zucchini and the green beans, season with salt and pepper, add the turmeric, stir and cook for
about 3 minutes.
Add the tomatoes and the water, raise heat to high and bring to a boil.
Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes.
Add the quinoa and cover for 15 minutes.
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.
Serving Size: 3 quarts
Number of Servings: 1
Recipe submitted by SparkPeople user DEVIDEANPA.
Nutritional Info Amount Per Serving
- Calories: 2,181.3
- Total Fat: 45.1 g
- Cholesterol: 0.0 mg
- Sodium: 4,085.4 mg
- Total Carbs: 385.8 g
- Dietary Fiber: 82.5 g
- Protein: 85.2 g