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Kale Quinuoi Minstrone

Kale Quinuoi Minstrone

medlar

Prep 15 mins15m
Cook 55 mins55m

Ingredients

  • 1 fennel, diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cups zucchini, diced
  • 2 cups green beans, 1 inch segments
  • 1 red pepper, diced
  • 3 tbsps ginger, minced
  • 32 oz vegetable broth
  • 6 tomatoes, diced
  • 3 cups water
  • 3 ½ tablespoons parsley, chopped
  • 1 teaspoon rosemary, crushed
  • ¾ teaspoon thyme
  • 1 pinch or as desired salt
  • 1 pinch or as desired pepper
  • ¾ cup quinoa
  • 15 oz black beans (Soaked for 18-24 hours in filtered water with lemon juice, vinegar or whey)
  • 15 oz navy beans (Soaked for 18-24 hours in filtered water)
  • 15 oz kidney beans (Soaked for 18-24 hours in filtered water)
  • 1 head broccoli, chopped in small bits
  • 1 lemon, juiced
  • 3 tablespoons chilli powder

Instructions

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  • 1
    In a large stockpot over medium-high heat add a few tablespoons of water. Add diced fennel, carrots and celery and saute about , until softened. Add water as required while adding in zucchini, green beans, red bell pepper and saute , then add ginger and cook longer.
  • 2
    Add in vegetable broth, tomatoes, water, parsley, rosemary, thyme, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about .
  • 3
    Add in dry quinoa then cover and cook longer.
  • 4
    Add chilli powder, black beans, navy beans, broccoli and lemon juice and cook, uncovered, about .

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