Tonight’s dinner along with an awesome salad! Enjoy….Don’t let all the ingredients deter you. All you’re really doing is chopping the veggies into a medium dice (about the size of popped corn) and putting everything in a big pot. It’s fast, easy and ready to eat in about 40 minutes, and it’s good for more than one meal. Make a really big pot and freeze what you don’t use in quart containers. They last for months and will be a lifesaver when you can’t or don’t want to cook.In celebration of this time of harvest, when fresh local vegetables are available almost everywhere, go explore the farmer’s markets, stop at farm stands, or just grab your favorite fresh veggies wherever you can, and make a minestrone. Express yourself!
Harvest Minestrone with Quinoa and Kale Soup:
Ingredients:
1 sweet onion – medium diced
2 celery stalks – medium diced
3 carrots – medium diced
1 bell pepper – medium diced
2 tablespoons olive oil – or enough to cover the bottom of the pot
2 cloves garlic – finely chopped
Pinch of red pepper flakes
2 cups fresh zucchini – medium diced (about 1 medium or 2 small)
2 cups green beans – cut in 1 inch pieces
Salt and pepper to taste
1 teaspoon turmeric (or to taste)
1 28-ounce can crushed tomatoes
2 28-ounce cans of water
1 cup quinoa
1 15-ounce can of cannellini beans
1 15-ounce can of chickpeas
2 cups kale – stems removed
Garnish with parmesan to taste
Garnish with slivered basil or finely chopped rosemary
Directions:
Place a large stockpot over medium heat and add the olive oil, onions, bell pepper, carrots and celery. Cook for about 5 minutes or until softened.
Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to color.
Add the zucchini and the green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 minutes.
Add the tomatoes and the water, raise heat to high and bring to a boil.
Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes.
Add the quinoa and cover for 15 minutes.
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.
Grate in the parmesan, add the basil and serve. (or do this for individual servings).
Recipe inspired by: http://www.mindbodygreen.com/0-11146/harvest-minestrone-with-quinoa-kale.html
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