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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.
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Ingredients Method

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

Method
 

  1. In a large pot, heat olive oil over a medium heat. Add onion, carrot and
    celery. Sauté the mixture until soft.
  2. Add zucchini, green beans, pepper and
    sauté for another few minutes, until all vegetables are soft. Add garlic.
  3. Add the drained Cannellini beans and chick peas.
  4. 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.
  5. Spoon out the thyme sprig and the bay leaves.
  6. Add uncooked quinoa and let the soup simmer for another
    20-25 minutes. Add kale and cook for another several minutes.