Easy, healthy and delicious soup recipe that's packed with veggies and quinoa. A perfectly hearty and filling lunch or dinner.
Ready in: 1hour15minutes
1large yellow onion,diced (2 cups)
3medium carrots,diced (1 1/2 cups)
2stalks celery,diced (1 cup)
2cupsdiced zucchini(from about 2 small)
1red bell pepper,diced
7cupsunsalted vegetable broth*
1(28 oz) canunsalted crushed tomatoes
3 1/2Tbspchopped fresh parsley
Salt and freshly ground black pepper,to taste
2cupsgreen beans,cut into 1-inch segments
1(15 oz) cancannellini beans,drained and rinsed
1(15 oz) canchick peas, drained and rinsed (aka garbanzo beans)
2cups (heaping)chopped fresh kale, thick ribs removed before chopping
Shredded parmesan cheese,for garnish (omit or use vegan parmesan if making vegan)
In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and saute about 5 minutes, until softened. Add in zucchini, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.
Add in vegetable broth, crushed tomatoes, rosemary, thyme, season with salt and pepper to taste. Bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, covered for 20 minutes.
Add in dry quinoa and green beans then cover and cook 10 - 15 minutes longer.
Add cannellini beans, chick peas, kale, parsley and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes.
Serve warm garnished with parmesan cheese if desired.
*Recipe originally called for 4 cups vegetable broth and 3 cups water but for more flavor I've omitted the water and increased broth. Also 1 1/2 tsp sugar have been omitted from the recipe, but if you think it needs it feel free to add it.
*You don't have to use unsalted broth and crushed tomatoes but if you are watching your sodium intake it's recommended.
**1 Tbsp dried Italian seasoning can be substituted for the thyme and rosemary.