↓
 

Kale and Quinoa Minestrone

getactivelacrosse.org Posted on by
Print Recipe
 Kale and Quinoa Minestrone
Per serving: 240 calories, 6 g fat, 9 g protein, 40 g carbohydrate, 9 g fiber, 590 mg sodium
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Appetizer, Soup
Servings
people
Ingredients
  • 1 onion, diced
  • 2 stalks celery, diced
  • 3 carrots. diced
  • 2 garlic cloves, minced
  • 2 Tbsp. olive oil
  • 5 cups fresh seasonal vegetables
  • 8 cups low-sodium vegetable broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • Italian seasoning, salt & pepper, to taste
  • 1 cup quinoa, rinsed
  • 2 cups kale, chopped with stems removed
Course Appetizer, Soup
Servings
people
Ingredients
  • 1 onion, diced
  • 2 stalks celery, diced
  • 3 carrots. diced
  • 2 garlic cloves, minced
  • 2 Tbsp. olive oil
  • 5 cups fresh seasonal vegetables
  • 8 cups low-sodium vegetable broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • Italian seasoning, salt & pepper, to taste
  • 1 cup quinoa, rinsed
  • 2 cups kale, chopped with stems removed
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Stir in fresh vegetables and cook for 3 minutes.
  2. Add tomatoes, broth, chickpeas and seasoning; bring to a boil. Lower to medium heat and cook for 20 minutes.
  3. Add quinoa and cook for an additional 20 minutes.
  4. Add kale and cook for 3 more minutes or just until kale is tender.
Share this Recipe
 

Comments are closed.

↑