Minestrone w/Quinoa & Kale Soup Recipe

This was a recipe I posted last year and I thought now is a great time to cook up another batch of this yumminess! This soup is packed with protein and vitamins and so easy to make. I hope you enjoy!

Renee’ Peregory

www.Nu-MeWellness.com

Minestrone w/Quinoa & Kale Soup Recipe

“Soup is a lot like family. Each ingredient enhances the others; each batch has it’s own characteristics; and it needs time to simmer to reach full flavor.” ~ Marge Kennedy

I always thought that making soup required a special talent. My sister, on the other hand, can make a soup that knocks your socks off! I remember my first attempt at making soup... let’s just say that it has taken me years to build up the confidence to try again :)

Minestrone is so easy, full of nutrients, and can be made to fit any season. This Minestrone is made with root veggies that are grounding, warming and filling. I like to eat with the seasons as much as possible to keep my body tuned with nature.

If you don’t have one of the ingredients don’t worry. When I found this recipe I looked in my pantry and fridge to see what I had on hand and altered it to fit my ingredients. Don’t worry about all of the ingredients, all you are doing is cutting the veggies in medium bite size pieces and putting them in a pot. This will take start to finish approximately one hour.

Soup is a great way to feed your family a nourishing and satisfying meal on a tight budget. Make a big batch and freeze some in quart freezer bags for those times when you just don’t have the time or energy to create a meal.

I hope that you enjoy making this recipe just as much as I did. Be creative and have fun! Taste as you go and adjust to your liking.

Let me know what you think :)

Ingredients

2 Tbs Extra virgin olive oil
1 Red onion, medium diced
2 Celery stalks, medium diced
3 Carrots, medium diced
1 Rutabaga, small, medium diced
3 Cloves garlic, finely diced
Pinch of red pepper flakes
1 Red bell pepper
1 tsp Turmeric
1 28 oz can Roasted tomatoes
6 cups of Water*
1 cup Quinoa, uncooked
1 15 oz can Garbanzo beans
1 15 oz can Cannellini beans
2 cups Kale, diced
Salt and Pepper to taste
Parmesan cheese, grated
Basil (optional)

Instructions
Place a large stockpot over medium heat add the oil, onions, celery, carrots and rutabaga. Cook for about 8 - 10 minutes.
Add the garlic and a pinch of red pepper flakes and cook for about 2 minutes.
Add the red peppers and turmeric, stir and cook for about 5 minutes.
Add the tomatoes and the water, raise heat to high and bring to a boil.
Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes.
Add the quinoa and cover for 15 minutes.
Remove the cover, add the kale and canned beans (more water if needed) bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender.
Garnish with Parmesan cheese, black pepper and basil and serve with toasted rustic bread.

*Note: The quinoa soaks up a lot of water so add water as needed.

www.Nu-MeWellness.com