Kale and Quinoa Minestrone Soup

Large stockpot

Ingredients

• 1 large yellow onion, diced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 2 tablespoons olive oil
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 (28oz) can unsalted, crushed tomatoes
• 2 tablespoons Italian spice
• Salt and freshly ground black pepper, to taste
• 1/4 cup dry quinoa
• 1 cup green beans, cut into 1-inch segments
• 1 (15oz) can cannellini beans, drained and rinsed
• 1 cup chopped fresh kale; thick ribs removed before chopping
• 1 tablespoon lemon juice
• Shredded Parmesan cheese, for garnish

Directions

1. In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots, and celery and saute for about 5 minutes, until softened. Add zucchini and red bell pepper and saute for 2 minutes, then add garlic and cook 1 minute longer. 
2. Add vegetable broth, crushed tomatoes, Italian seasoning with salt and pepper to taste. Bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, covered for 20 minutes.
3. Add in dry quinoa and green beans, cover, and cook for 10-15 minutes. Add beans, kale, and lemon juice and cook, uncovered, until kale is wilted, about 5 minutes. 
4. Serve warm garnished with Parmesan cheese if desired. 

Nutrition Information (per 1 serving)