Healthy Vegetarian Quinoa and Kale Minestrone Soup

A delicious take on a classic, this healthy vegetarian quinoa and kale minestrone soup is hearty, flavorful and full of good for you nutrients.

My grandmother used to say the secret to being a good cook is patience. That’s why I like making soups. It’s a good exercise in patience. You have to chop everything, so that each spoonful has all the ingredients evenly proportioned for balanced flavor.

We had a few rainy days here in Southern California, and it instantly made me want to have a hearty soup. Here is everything you’ll need to make this hearty fall soup.

Ingredients 

(scroll for the recipe and portions)

• yellow onion, chopped
• carrots, chopped
• celery, chopped
• zucchini, chopped
• green beans, cut into ½ an inch
• ½ red bell pepper, diced
• garlic, minced
• can of crushed tomatoes
• olive oil
• uncooked quinoa
• Cannellini beans, drained and rinsed
• chick peas, or garbanzo beans drained and rinsed
• kale, with ribs removed
• limes
• sprig of thyme
• bay leaves
• Vegeta (optional)
• 5 cups of vegetable stock
• salt & pepper to taste

What Makes This Vegetarian Soup Hearty and Filling?

Chick peas! I’m a big fan of chickpeas or garbanzo beans. Chick peas in particular are high in protein and make an excellent replacement for meat in vegetarian or vegan dishes.

I love using them as a protein in dishes as they are a rich source of vitamins, minerals and fiber. Chickpeas are also high in fiber, a rich source of vitamins and fiber. In short, a great addition to this healthy vegetarian quinoa and kale minestrone soup.

Serve the soup with sliced avocado, grated parmesan cheese and  a sliver of lime for additional flavor.

Print The Minestrone Soup Recipe

Quinoa and Kale Minestrone Soup

A delicious take on a classic, this healthy vegetarian quinoa and kale minestrone soup is hearty, flavorful and full of good for you nutrients.

Print Recipe Pin Recipe

Ingredients

  

• 1 large yellow onion, chopped
• 2 medium carrots, chopped
• 2 stalks of celery, chopped
• 2 zucchini, chopped
• 1 cup green beans, cut into 1/2 inch
• 1/2 red bell pepper, diced
• 2 garlic cloves, minced
• 1 28oz can of crushed tomatoes
• 2 tbsp olive oil
• 3/4 cup uncooked quinoa
• 1 15 oz Cannellini beans can, drained and rinsed
• 1 15 oz Garbanzo beans or chick peas, drained and rinsed
• 1 cup kale, chopped, ribs removed
• 2 bay leaves
• 2 limes
• 1 sprig of thyme
• 1 tbsp vegeta seasoning or herbs de provence
• 5 cups vegetable stock

Instructions

 

• In a large pot, heat olive oil over a medium heat. Add onion, carrot and
  celery. Sauté the mixture until soft.
• Add zucchini, green beans, pepper and
  sauté for another few minutes, until all vegetables are soft. Add garlic.
• Add the drained Cannellini beans and chick peas.
• Add crushed tomatoes, spices and Vegeta or seasoning of your choice to the mixture. Top with vegetable stock,
  season with salt and pepper to taste. Bring the mixture to boil.
• Spoon out the thyme sprig and the bay leaves.
• Add uncooked quinoa and let the soup simmer for another
  20-25 minutes. Add kale and cook for another several minutes.

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