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Name: Harvest Minestrone with Quinoa and Kale
Prep time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Italian
Ingredients: 1 Medium Sweet onion Diced; 2 Medium Celery stalks Diced; 3 Medium Carrots Diced; 2 tablespoons Oive oil Cover bottom of pot; 2 cloves Garlic Finely chopped; 2 cups Zucchini Diced; 2 cups Green Beans 1 inch pieces; 1 Bell pepper Diced; 1 28 ounce Canned crushed tomatoes; 2 28 ounce Cans of water; 1 15 ounce Can of Cannellini beans; 1 15 ounce Can of chick peas; 1 cup Quinoa; 2 Cups Kale Stems removed; 1 teaspoon Tumeric Or to taste; pinch Red pepper flakes; Salt & pepper To taste; Parmesan Garnish; Basil fresh Slivered; OR Fresh rosemary Finely chopped

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INGREDIENTS

1 Medium Sweet onion ; Diced
2 Medium Celery stalks ; Diced
3 Medium Carrots ; Diced
2 tablespoons Oive oil ; Cover bottom of pot
2 cloves Garlic ; Finely chopped
2 cups Zucchini ; Diced
2 cups Green Beans ; 1 inch pieces
1 Bell pepper ; Diced
1 28 ounce Canned crushed tomatoes
2 28 ounce Cans of water
1 15 ounce Can of Cannellini beans
1 15 ounce Can of chick peas
1 cup Quinoa
2 Cups Kale ; Stems removed
1 teaspoon Tumeric ; Or to taste
pinch Red pepper flakes
Salt & pepper ; To taste
Parmesan ; Garnish
Basil fresh ; Slivered
OR Fresh rosemary ; Finely chopped

Servings

INSTRUCTIONS

Directions:

Place a large stockpot over medium heat and add the onions, carrots and celery. Cook for about 5 minutes or until softened.

Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to color.

Add the zucchini and the green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 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 the 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.

Grate in the parmesan, add the basil and serve. (or do this for individual servings).

NOTES

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Harvest Minestrone with Quinoa and Kale

1 Medium Sweet onion Diced
2 Medium Celery stalks Diced
3 Medium Carrots Diced
2 tablespoons Oive oil Cover bottom of pot
2 cloves Garlic Finely chopped
2  cups Zucchini Diced
2 cups Green Beans 1 inch pieces
1  Bell pepper Diced
1 28 ounce Canned crushed tomatoes 
2 28 ounce Cans of water 
1 15 ounce Can of Cannellini beans 
1  15 ounce Can of chick peas 
1 cup Quinoa 
2 Cups Kale Stems removed
1 teaspoon Tumeric Or to taste
 pinch  Red pepper flakes 
  Salt & pepper To taste
  Parmesan Garnish
  Basil fresh Slivered
 OR Fresh rosemary Finely chopped

Directions: 
Place a large stockpot over medium heat and add the onions, carrots and celery. Cook for about 5 minutes or until softened. 
Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to color. 
Add the zucchini and the green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 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 the 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. 
Grate in the parmesan, add the basil and serve. (or do this for individual servings).

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Nutrition

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Serving Size: 1 Serving (51g)
Recipe Makes: 30 Servings

Calories: 41
Calories from Fat: 5 (12%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 16.1mg		1 %
Potassium 147.7mg		4 %
Total Carbohydrate 7.9g		2 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 6.5g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 41

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