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kale and quinoa minestrone

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
  

  • 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.