Kale and Quinoa Minestrone
Per serving: 240 calories, 6 g fat, 9 g protein, 40 g carbohydrate, 9 g fiber, 590 mg sodium
stalks celery, diced
garlic cloves, minced
Tbsp. olive oil
cups fresh seasonal vegetables
cups low-sodium vegetable broth
(28 ounce) can crushed tomatoes
(15 ounce) can chickpeas, drained and rinsed
Italian seasoning, salt & pepper, to taste
cup quinoa, rinsed
cups kale, chopped with stems removed
Stir in fresh vegetables and cook for 3 minutes.
Add tomatoes, broth, chickpeas and seasoning; bring to a boil. Lower to medium heat and cook for 20 minutes.
Add quinoa and cook for an additional 20 minutes.
Add kale and cook for 3 more minutes or just until kale is tender.