Broccoleaf and Quinoa Minestrone
In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and sauté about 5 minutes, until softened.
Add in zucchini, green beans, and red bell pepper and sauté 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.
2 cups yellow onion diced
1 1/2 cups carrot diced
1 cup celery diced
2 tbsp olive oil
2 cups zucchini diced
2 cup green beans cut into 1 inch segments
1 red bell pepper diced
3 cloves garlic minced
32 oz vegetable broth 1 carton; unsalted or low-sodium
28 oz crushed tomatoes 1 can
3 cups Water
3 1/2 tbsp parsley chopped
1 tsp dried rosemary crushed
3/4 tsp dried thyme
1 1/2 tsp granulated sugar
Salt and freshly ground pepper to taste
3/4 cup dry quinoa
15 oz cannellini beans 1 can; drained and rinsed
15 oz chick peas (garbanzo beans) 1 can; drained and rinsed
2 cups kale chopped, thick ribs removed
1 tbsp lemon juice