Kale & Quinoa Minestrone Soup – Ashlee Proffitt

Ingredients

• 1 Large Yellow Onion (diced (2 cups) )
• 3 Medium Carrots (diced (1 1/2 cups) )
• 2 tablespoons Olive Oil ( )
• 2 cups Zucchini (diced (from about 2 small) )
• 2 cups Green Beans (fresh or frozen )
• 1 Red Bell Pepper (diced )
• 3 cloves Garlic (minced )
• 1 Carton Organic Chicken Broth (32 oz) ((or unsalted or low-sodium vegetable broth if making vegan) )
• 1 can Crushed Tomatoes (28 oz) ( )
• 3 cups Water ( )
• 3 1/2 tablespoons Fresh Parsley (chopped )
• 1 tsp dried rosemary, crushed ( )
• 3/4 tsp dried thyme ( )
• Salt ( )
• Freshly Ground Black Pepper, to taste ( )
• 3/4 cups Dry Quinoa ( )
• 1 can Great Northern Beans (15 oz) (drained and rinsed )
• 1 can Chick Peas (drained and rinsed (aka garbanzo beans) )
• 2 cups Fresh Kale (thick ribs removed, chopped )
• 1 tablespoon Lemon Juice ( )
• Shredded parmesan cheese, for garnish (omit or use vegan parmesan if making vegan )