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Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Cal/Serv:
291
This hearty soup might be vegetarian, but it's super filling thanks to quinoa, white beans, kale, carrots, and celery.
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Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 1
medium onion, chopped
- 2
carrots, peeled and cut into thin rounds
- 2
stalks celery, thinly sliced
- 3
cloves garlic, thinly sliced
- 1
large zucchini, cut into 1/2" pieces
- 1
(14.5-oz.) can diced tomatoes
- 1
(15.5-oz.) can cannellini beans, rinsed and drained
- 1 cup
quinoa
- 1/2 tsp.
ground cumin
- 8 cups
low-sodium vegetable broth
- 8 oz.
Tuscan kale, ribs removed and leaves thinly sliced
- 1 Tbsp.
fresh lemon juice
Crushed red pepper flakes, for serving
Directions
- Step 1In a large pot over medium-high heat, heat oil. Add onion, carrot, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 10 minutes.
- Step 2Add zucchini, diced tomatoes, beans, quinoa, and cumin. Pour in broth and stir to combine. Bring to a boil and boil until quinoa is tender, about 13 minutes.
- Step 3Stir in kale and cook until wilted, 1 minute more, then stir in lemon juice. Season with salt, pepper, and red pepper flakes and serve.
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