Harvest Minestrone With Quinoa & Kale

1 sweet onion - medium diced
2 celery stalks - medium diced
3 carrots - medium diced
2 tablespoons olive oil - or enough to cover the bottom of the pot
2 cloves garlic - finely chopped
2 cups fresh zucchini - medium diced (about 1 medium or 2 small)
2 cups green beans - cut in 1 inch pieces
1 bell pepper - medium diced
1 28-ounce can crushed tomatoes
2 28-ounce cans of water
1 15-ounce can of cannellini beans
1 15-ounce can of chickpeas
1 cup quinoa
2 cups kale - stems removed
1 teaspoon turmeric (or to taste)
Pinch of red pepper flakes
Salt and pepper to taste
Garnish with parmesan to taste
Garnish 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.