Harvest Minestrone Soup

February 11, 2014 by Heather

Harvest Minestrone Soup
This is perfect for a cold chilly day. It makes a bunch too and freezes great!
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Prep Time
10 min
Total Time
40 min
Prep Time
10 min
Total Time
40 min
  1. 1 sweet onion - medium diced
  2. 2 celery stalks - medium diced
  3. 3 carrots - medium diced
  4. 2 tablespoons olive oil - or enough to cover the bottom of the pot
  5. 2 cloves garlic - finely chopped
  6. 2 cups fresh zucchini - medium diced (about 1 medium or 2 small)
  7. 2 cups green beans - cut in 1 inch pieces
  8. 1 bell pepper - medium diced
  9. 1 28-ounce can crushed tomatoes
  10. 2 28-ounce cans of water
  11. 1 15-ounce can of cannellini beans
  12. 1 15-ounce can of chickpeas
  13. 1 cup quinoa
  14. 2 cups kale - stems removed
  15. 1 teaspoon turmeric (or to taste)
  16. Pinch of red pepper flakes
  17. Salt and pepper to taste
  1. Place a large stockpot over medium heat and add the onions, carrots and celery. Cook for about 5 minutes or until softened.
  2. Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to color.
  3. Add the zucchini and the green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 minutes.
  4. Add the tomatoes and the water, raise heat to high and bring to a boil.
  5. Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes.
  6. Add the quinoa and cover for 15 minutes.
  7. 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.
Adapted from Mind Body Green
Adapted from Mind Body Green
Fit With Fibro http://fitwithfibro.com/
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