Description
Indulge in a vibrant Quinoa Kale Minestrone that combines hearty vegetables and protein-packed quinoa in a comforting, aromatic broth. Perfect for chilly evenings, this soup brings warmth and joy to your table, transforming skeptics into fans with its delightful flavors. Easy to make and visually stunning, it’s ideal for any occasion—whether you’re enjoying a cozy night at home or impressing guests.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 4 cups kale, chopped
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 1 (14.5 oz) can fire-roasted tomatoes
- 2 tsp Italian seasoning
- 1 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Prep your ingredients by washing and dicing the vegetables.
- Heat olive oil in a large pot over medium heat. Sauté onions and garlic until translucent (3-5 minutes).
- Add diced carrots, celery, zucchini, and Italian seasoning; cook until softened (4-5 minutes).
- Stir in rinsed quinoa and canned tomatoes with juice.
- Pour in vegetable broth; bring to a boil then reduce heat to simmer for about 20 minutes.
- Add kale and lemon juice just before serving; simmer for an additional 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg