Broccoleaf and Quinoa Minestrone


Instructions

  1. In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and sauté about 5 minutes, until softened.

  2. Add in zucchini, green beans, and red bell pepper and sauté 2 minutes, then add garlic and cook 1 minute longer.

  3. 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.

  4. Add in dry quinoa then cover and cook 15 - 20 minutes longer.

  5. 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.

Ingredients

  • 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