Appetizers / Soups / Salads

Kale and Quinoa Minestrone {Vegan and Gluten Free} takes several minutes to prepare.

Kale and Quinoa Minestrone {Vegan and Gluten Free} takes several minutes to cook.

Kale and Quinoa Minestrone {Vegan and Gluten Free} makes 6 servings.

The ingredients for Kale and Quinoa Minestrone {Vegan and Gluten Free} are:

1 serving Onion,Large Yellow Onion Sliced (1/4" thick) per slice (by 19TB61)
3 serving Carrot 1 medium (by VERNOND1)
2 serving Celery (1 Stalk) (by MITCHWEBSTER)
2 serving Fresh Zucchini small (4.2 oz) (by KALPASHE)
2 cup Green Beans (snap)
74 gram(s) bell pepper, red, sweet, raw
790 grams Crushed Tomatoes
0.75 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
420 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)
1 cup Chick Peas
2 cup kale - Glory chopped kale, fresh

Here is how you make Kale and Quinoa Minestrone {Vegan and Gluten Free}:

In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and saute about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.Add in dry quinoa then cover and cook 15 - 20 minutes longer.Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. Serving Size: 6-8Number of Servings: 6Recipe submitted by SparkPeople user ASHLEY2X.

The nutritional information for Kale and Quinoa Minestrone {Vegan and Gluten Free} is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 266.1

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 365.9 mg
• Total Carbs: 53.0 g
• Dietary Fiber: 12.9 g
• Protein: 13.6 g