Harvest Minestrone with Quinoa and Kale

Thanks to Mind Body Green I made a big pot of Harvest Minestrone a few days ago. Similar to traditional minestrone just a little healthier with some additions like quinoa and kale!  It is delicious.  I did not follow their recipe exactly I used only one can of beans and I used yellow squash as well as zucchini. I also did not garnish with parmesan since I like to keep things dairy free most of the time. Also it would be very easy to add chicken or sausage to this soup if you find yourself wanting meat.  It’s a great Fall soup and one you can feel good about eating! Enjoy!

Ingredients

• 1 sweet onion – medium diced
• 2 celery stalks – medium diced
• 3 carrots – medium diced
• 2 tablespoons olive oil – or enough to cover the bottom of the pot
• 2 cloves garlic – finely chopped
• 2 cups fresh zucchini – medium diced (about 1 medium or 2 small)
• 2 cups green beans – cut in 1 inch pieces
• 1 bell pepper – medium diced
• 1 28-ounce can crushed tomatoes
• 2 28-ounce cans of water
• 1 15-ounce can of cannellini beans
• 1 15-ounce can of chickpeas
• 1 cup quinoa
• 2 cups kale – stems removed
• 1 teaspoon turmeric (or to taste)
• Pinch of red pepper flakes
• Salt and pepper to taste
• Garnish with parmesan to taste
• Garnish with slivered basil or finely chopped rosemary

Directions:

Place a large stockpot over medium heat and add the onions, carrots, bell peeper and celery. Cook for about 5 minutes or until softened.

Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to color.

Add the zucchini and the green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 minutes.

Add the tomatoes and the water, raise heat to high and bring to a boil.

Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes.

Add the quinoa and cover for 15 minutes.

Remove the cover, add the kale and the canned beans (more water if needed) bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender.

Grate in the parmesan, add the basil and serve. (or do this for individual servings).