Kale and Quinoa Minestrone

I spent 10 days in California with my family, and I realized that most of my family members are not eating healthy. They are busy at work; meals are not planned well. I am back home now and back to my kitchen with my routine of eating healthy foods. Today, I will introduce a quick healthy soup, which is very easy to prepare. Cool soup in an airtight container can be kept in the refrigerator for up to 3 days or in the freezer up to 6 months. I love to make soup because frozen  soup can be thawed overnight in the refrigerator and warmed up for quick a meal. Kale and quinoa are healthy ingredients as study after study indicates that vegetables and grains will keep weight in check. It is easier to add vegetables into our daily diet.

Ingredients:
1/2 cup quinoa, rinsed
6 cups chicken or vegetable broth
4 cups chopped kale (tough stems removed)
1 can white or northern beans, drained and rinsed
2 cups marinara sauce, homemade or store-bought
1 tbs olive oil
3 garlic cloves, minced
1/2 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped fresh thyme, oregano, and parsley*
Salt and pepper to taste

Directions;
In a medium saucepan, heat oil. Add onions, carrots, and celery.

Cook and stir for 5 minutes. Add garlic, kale and the fresh herbs. Cook and stir for 1 minute.

 

Stir in quinoa, chicken broth, and marinara sauce. Bring to boil.

Cover with lid ajar. Simmer for 15 minutes or until quinoa is tender.
Divide beans in half. Add the mashed beans and the whole beans to the soup.

Simmer for 10 minutes or until soup has slightly thickened. Serve with a piece of bread.

 

*If fresh herbs are not available, use 1 tbs of dry Italian seasoning.
Sorry for not having a nice photos