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Gluten-Free Kale and Quinoa Minestrone

By Camilla Saulsbury

Gluten-Free Kale and Quinoa Minestrone

 

Kale and Quinoa Minestrone

from Camilla Saulsbury's 500 Best Quinoa Recipes

Makes 8 servings

 

Everyone needs a few recipes that meet the trifecta of busy weeknight meal requirements: easy, fast and fabulous. Add this soup, which is super-healthy to boot, to your pile.

 

1 tbsp      extra virgin olive oil  15 mL

11⁄2 cups   chopped onions    375 mL

11⁄2 cups   chopped carrots   375 mL

1 cup chopped celery    250 mL

4     cloves garlic, minced   4

8 cups      chopped kale (tough stems and center ribs       2 L

      removed)

11⁄2 tbsp   dried Italian seasoning 22 mL

3⁄4 cup     quinoa, rinsed    175 mL

1     jar (26 oz/700 mL) marinara sauce   1

8 cups      ready-to-use reduced-sodium vegetable     2 L

      or chicken broth (GF, if needed)

1     can (14 to 19 oz/398 to 540 mL) white     1

      beans, drained and rinsed

      Fine sea salt and freshly ground black pepper

 

1.    In a large pot, heat oil over medium-high heat. Add onions, carrots and celery; cook, stirring, for 6 to 8 minutes or until softened. Add garlic, kale and Italian seasoning; cook, stirring, for 1 minute.

2.    Stir in quinoa, marinara sauce and broth; bring to a boil. Reduce heat, cover, leaving lid ajar, and simmer, stirring occasionally, for 20 minutes or until quinoa is tender.

3.    In a small bowl, mash half the beans with a fork. Stir mashed beans and whole beans into the pot. Simmer, stirring occasionally, for 5 to 10 minutes or until soup is slightly thickened. Season to taste with salt and pepper.

 

Storage Tip

Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.