2 cups fresh green beans, cut into 1 inch segments
1 red bell pepper, diced
3 cloves garlic, minced
1 (32 oz) carton vegetable broth
1 (28 oz) can crushed tomatoes
1 TB lemon juice
3 1/2 TB chopped fresh parsley or 2 TB dried
1 tsp dried rosemary
3/4 tsp dried thyme
1 1/2 tsp sugar
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can chickpeas, drained and rinsed
2 heaping cups fresh kale (ribs removed)
Instructions
In a large pan, heat olive oil over medium high heat. Add
onion, carrots and celery. Sauté for 5 min. Add zuchinni, green
beans, and red bell pepper. Sauté 2 min.add garlic and cook 1
minute longer
Add vegetable broth, crushed tomatoes, 3 cups water, parsley,
rosemary, thyme, and sugar. Season with salt and pepper to
taste. Bring to boil, reduce heat and simmer, uncovered, for 20
minutes.
Add dry quinoa then cover and simmer 15 - 20 minutes longer.
Add cannellini beans, chick peas, kale and lemon juice. Cook
uncovered until kale has wilted. Serve garnished with
Parmesan cheese.
Originally Submitted
5/4/2014
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