Oh, the comfort of a warm bowl of soup on a chilly day, especially when it’s brimming with vibrant kale and nutty quinoa—it’s like a cozy sweater for your taste buds. You know, I once read that kale was crowned the “queen of greens,” and in this hearty minestrone, it truly earns its title. It’s a bit like finding a forgotten gift card in an old wallet—unexpectedly delightful and utterly satisfying.
Steps
- Heat olive oil in a large stockpot over medium-high heat. Add diced onion, carrots, and celery, and cook for about 5 minutes until they begin to soften. Stir in zucchini and red bell pepper, cooking for an additional 2 minutes, then add garlic and sauté for 1 more minute.
- Pour in the vegetable broth and crushed tomatoes, then add rosemary, thyme, salt, and pepper to taste. Bring the mixture to a boil, then lower the heat and let it gently simmer, covered, for 20 minutes.
- Add the quinoa and green beans to the pot, cover, and cook for another 10 to 15 minutes.
- Stir in the cannellini beans, chickpeas, kale, parsley, and lemon juice. Cook uncovered for about 5 minutes until the kale wilts.
- Serve the soup warm, optionally topped with parmesan cheese for added flavor.
Ingredients
- 1 large yellow onion, diced (approximately 2 cups)
- 3 medium carrots, diced (about 1 1/2 cups)
- 2 stalks of celery, diced (around 1 cup)
- 2 tablespoons olive oil
- 2 cups diced zucchini (from roughly 2 small zucchinis)
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 7 cups unsalted vegetable broth
- 1 can (28 oz) unsalted crushed tomatoes
- 3 1/2 tablespoons chopped fresh parsley
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 3/4 cup dry quinoa
- 2 cups green beans, cut into 1-inch segments
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups heaping chopped fresh kale, thick ribs removed
- 1 tablespoon lemon juice
- Shredded parmesan cheese, for garnish (optional; omit for vegan)
FAQ
- Can I freeze Kale and Quinoa Minestrone Soup?
- Yes, this soup can be stored in the freezer for several months in an airtight container. Remember to leave some space for expansion as the soup freezes.
- How can I make variations to this soup recipe?
- You can substitute different vegetables based on what you have available. Just be mindful to add softer vegetables later in the cooking process to prevent them from becoming mushy. Additionally, you can add red pepper flakes for a spicy kick or use 1 tablespoon of Italian seasoning in place of the rosemary and thyme.
- Is it possible to prepare this soup in a slow cooker?
- Yes, you can make this soup in a slow cooker. Combine vegetable broth, crushed tomatoes, olive oil, celery, carrots, onion, garlic, and dried herbs in the slow cooker. Season with salt and pepper, then cook on low for 7–8 hours or on high for 3.5–4 hours. Add quinoa, bell pepper, green beans, zucchini, and kale, and cook for another 30–45 minutes. Finally, stir in chickpeas and cannellini beans to heat through before serving with parsley and lemon.
- What are some additional minestrone recipes I might enjoy?
- You might like the Autumn Minestrone, which features seasonal vegetables such as butternut squash and yellow potatoes. Another option is the Classic Minestrone, which includes instructions for both slow cooker and stovetop preparation. If you enjoy a creamy texture, try the Creamy Tortellini Minestrone with cheese-filled pasta.
- Can I make the soup vegan?
- Yes, to make the soup vegan, simply omit the parmesan cheese or use a vegan alternative for garnish.
Tips
- Use a slow cooker: If you prefer a hands-off approach, you can make this soup in a slow cooker. Combine the broth, tomatoes, olive oil, celery, carrots, onion, garlic, and herbs in the cooker. Cook on low for 7-8 hours or high for 3.5-4 hours. Add quinoa, bell pepper, green beans, zucchini, and kale during the last 30-45 minutes of cooking.
- Adjust seasoning to taste: While the recipe provides specific amounts for herbs and spices, don’t hesitate to adjust these to your liking. You might want to add a bit more or less salt, pepper, or even a pinch of red pepper flakes for added heat.
- Customize with available veggies: Feel free to substitute or add any vegetables you have on hand. Just remember to add softer vegetables towards the end of the cooking process to prevent them from becoming mushy.
- Make it vegan-friendly: If you’re looking to keep this dish vegan, simply omit the parmesan cheese or use a vegan cheese alternative for garnishing.
Equipment
- Large Stockpot – Essential for cooking a large batch of soup.
- Slow Cooker (Crockpot) – If you plan to use the slow cooker method for this recipe.
- Chef’s Knife – For chopping all the vegetables.
- Cutting Board – Necessary for preparing vegetables.
- Garlic Press – Useful for mincing garlic if you prefer not to do it manually.
- Measuring Cups and Spoons – For accurately measuring ingredients like quinoa and olive oil.
- Ladle – For serving the soup.
