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Harvest Minestrone w/ Kale

Ingredients

  • 1 onion - diced
  • 2 celery stalks - diced
  • 3 carrots - diced
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic - minced
  • 2 cups fresh zucchini - diced
  • 2 cups green beans-cut 1 inch
  • 1 bell pepper - medium diced
  • 1 28- ounce can crushed tomatoes
  • 2 28- ounce cans of water refill your empty can, twice
  • 1 15- ounce can rinsed cannellini beans
  • 1 15- ounce can rinsed chickpeas
  • 1 cup quinoa
  • 2 cups kale - stems removed
  • 1 teaspoon turmeric or to taste
  • Pinch of red pepper flakes
  • Sea Salt and pepper to taste
  • Garnish with parmesan to taste
  • Garnish with fresh basil or finely chopped rosemary

Instructions

  • Place a large stockpot over medium heat and add the  olive oil, onions, carrots 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, bell pepper, 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. *Add more liquid if desired.
  • Remove the lid, add the kale and the canned beans, bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender.
  • Grate in the parmesan, add fresh basil and serve. (or do this for individual servings.)