Spicy Winter Minestrone with Quinoa + Kale

This is it, soup #6! I've loved making a soup each week for this little 6-week feature, and I hope you enjoyed it too. I love when I run into my friends and they tell me they've been cooking my recipes, so I'd love to know if anyone had a favorite of the soups. 

I like my minestrone a little spicy, and I decided to also doctor it up with some healthy quinoa and lots of kale. My cowboy has told me the only way I can get him to eat kale is to put it in a soup, so I've got to squeeze it in where I can. 

What You'll Need:

1 C uncooked white quinoa
2 C kale, stems removed
2 C zucchini, diced
3-4 carrots, diced
3 celery stalks, diced
1 C green beans, trimmed
1 sweet onion, diced
3 garlic cloves, minced
14oz can garbanzo beans, drained
14oz can white kidney beans (cannellini/white northern beans, whatevs)
28oz can crushed tomatoes
1/2 TSP red pepper flakes
salt + pepper to taste

In a large pot, coat the bottom with olive oil and heat over medium. 
Add onions, carrots and celery. Cook until soft, about 5-7 minutes.
Add garlic and crushed red pepper flakes and stir until fragrant.

Add the zucchini and green beans to the pot and season with salt + pepper.
Stir and cook for few minutes. 

Add tomatoes and 2 (28 oz) cans of water to the pot. Raise heat and bring to a boil.
Lower heat and allow to gently boil for about 20 minutes. 
Add quinoa and cook, covered, for 15 minutes. 
Stir in kale and beans and allow kale to cook down, about 7 minutes. 


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