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Kale and Quinoa Minestrone

Nicole Morrissey
  • 55 minutes
  • Serves 8

INGREDIENTS

2 tbsp

olive oil

1

yellow onion, diced

3

medium carrots, diced

2

stalks celery, diced

2 cups

frozen green beans (cut)

1 cup

frozen peas

3 cloves

garlic, minced

1

low-sodium vegetable broth

1 28 ounce can

crushed tomatoes

3 cups

water

3 1/2 tbsp

fresh parsley, chopped

1 tsp

dried rosemary, crushed

3/4 tsp

dried thyme

1 1/2 tsp

granulated sugar

freshly ground black pepper,

3/4 cup

dry quinoa

1 15 ounce can

cannellini beans, drained and rinsed

1 15 ounce can

chick peas, drained and rinsed

1

bunch dinosaur (lacinato) kale, thick ribs removed and leaves roughly chopped

1 tbsp

lemon juice