Soup-er Sunday: Kale & Quinoa Minestrone

A few weeks ago I walked in our front door exhausted after a long day at work (and an equally long week). It was a Wednesday, and the couch was calling my name. When I walked in I was greeted by my boys and my mother-in-law. She was there to babysit and insisted Christian and I go out to dinner. After finding my fourth wind for the day, we had to our favorite date spot Lubo. After a delicious glass of wine, I ate the best soup I have ever tried: Super Soup. It included tons of super foods: veggies, kale, quinoa, etc.  I have searched and searched for a recipe similar with no luck. This soup was as close as I could find to the soup I now crave weekly.

Kale and Quinoa Minestrone

(Thank you Cooking Classy for getting close to my favorite!)

Ingredients

  • 1 large yellow onion, diced (2 cups)
  • 3 medium carrots, diced (1 1/2 cups)
  • 2 stalks celery, diced (1 cup)
  • 2 Tbsp olive oil
  • 2 cups diced, fresh zucchini (from about 2 small)
  • 2 cups green beans, cut into 1-inch segments
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (32 oz) carton unsalted or low-sodium vegetable broth
  • 1 (28 oz) can crushed tomatoes
  • 3 cups water
  • 3 1/2 Tbsp chopped fresh parsley
  • 1 tsp dried rosemary, crushed
  • 3/4 tsp dried thyme
  • 1 1/2 tsp granulated sugar
  • Salt and freshly ground black pepper, to taste
  • 3/4 cup dry quinoa
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 (15 oz) can chick peas, drained and rinsed (aka garbanzo beans)
  • 2 (heaping) cups chopped fresh kale, thick ribs removed
  • 1 Tbsp lemon juice
  • Shredded parmesan cheese, for garnish (omit or use vegan parmesan if making vegan)

Directions

  • In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and saute about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.
  • Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and 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 then cover and cook 15 – 20 minutes longer.
  • Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese.

soup

The recipe makes more than enough to share (make sure you are using a large soup pan). And it got a thumbs up from everyone in our house.

Published by Kristy

Finally made it into my 30s. Life is simple, rewarding, and full of lessons to be learned and goals to achieve.

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