This is an easy and delicious soup that the whole family can enjoy. It is quick to make which is always a bonus. This soup is adapted from The Gluten Free Vegan's Tuscan Bean and Kale Soup. Enjoy.
1 Tbsp Olive oil
1 Onion, diced
3 Garlic cloves, minced
1 Carrot, diced
1/2 Zucchini, diced
2 Cups Kale, shredded
1 Cup Green beans, cut into pieces
1.5 Cups White Navy beans, cooked or 1 19 oz Can of
White Navy beans, drained
4 Roma tomatoes, blended
1/2 Cup Tomato sauce
6 Cups Vegetable Stock
3/4 Cup Quinoa, rinsed
2 tsp Black pepper
2 tsp Oregano
1 tsp Herbamare
1 tsp Cumin
2 tsp Chili pepper
1. Heat oil in a large pot.
2. Add onion and garlic and cook until slightly browned.
3. Add carrots, zucchini, kale, green beans and continue to cook for about 2 minutes.
4. Add beans, blended tomatoes, tomato sauce, vegetable stock, quinoa and spices.
5. Bring to boil, then cover and reduce heat to a simmer for 30 minutes.
Looking for more recipes for your family? Contact Jill, Nurture The Future's Registered Dietitian at nf.nutrition@gmail.com
1 Tbsp Olive oil
1 Onion, diced
3 Garlic cloves, minced
1 Carrot, diced
1/2 Zucchini, diced
2 Cups Kale, shredded
1 Cup Green beans, cut into pieces
1.5 Cups White Navy beans, cooked or 1 19 oz Can of
White Navy beans, drained
4 Roma tomatoes, blended
1/2 Cup Tomato sauce
6 Cups Vegetable Stock
3/4 Cup Quinoa, rinsed
2 tsp Black pepper
2 tsp Oregano
1 tsp Herbamare
1 tsp Cumin
2 tsp Chili pepper
1. Heat oil in a large pot.
2. Add onion and garlic and cook until slightly browned.
3. Add carrots, zucchini, kale, green beans and continue to cook for about 2 minutes.
4. Add beans, blended tomatoes, tomato sauce, vegetable stock, quinoa and spices.
5. Bring to boil, then cover and reduce heat to a simmer for 30 minutes.
Looking for more recipes for your family? Contact Jill, Nurture The Future's Registered Dietitian at nf.nutrition@gmail.com
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