Ingredients

The following ingredients have 8 Servings
  • 1 large yellow onion, (diced (2 cups))
  • 3 medium carrots, (diced (1 1/2 cups))
  • 2 stalks celery, (diced (1 cup))
  • 2 Tbsp olive oil
  • 2 cups diced zucchini ((from about 2 small))
  • 1 red bell pepper, (diced)
  • 3 cloves garlic, (minced)
  • 7 cups unsalted vegetable broth*
  • 1 (28 oz) can unsalted crushed tomatoes
  • 3 1/2 Tbsp chopped fresh parsley
  • 1 tsp dried rosemary,** (crushed)
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, (to taste)
  • 3/4 cup dry quinoa
  • 2 cups green beans, (cut into 1-inch segments)
  • 1 (15 oz) can cannellini beans, (drained and rinsed)
  • 1 (15 oz) can chick peas, ( drained and rinsed (aka garbanzo beans))
  • 2 cups (heaping) chopped fresh kale, (thick ribs removed before chopping)
  • 1 Tbsp lemon juice
  • Shredded parmesan cheese, (for garnish (omit or use vegan parmesan if making vegan))

Instruction

  • 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, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.
  • Add in vegetable broth, crushed tomatoes, rosemary, thyme, season 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.
  • Add in dry quinoa and green beans then cover and cook 10 - 15 minutes longer.
  • Add cannellini beans, chick peas, kale, parsley and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes.
  • Serve warm garnished with parmesan cheese if desired.