After cooking for about 6-7 hours on low.. it came out absolutely DELICIOUS! This is such a healthy version of your normal Minestrone Soup and I definitely recommend it for any family! Kale is extremely rich in Vitamin A, C and K and the Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of only a few plant foods that are considered a complete protein and comprised of all pernine essential amino acids! Incorporating both of these foods into your diet is a must especially if you are wanting to lose weight or just wanting to be healthier in general!
Crockpot Kale and Quinoa Minestrone Soup
Vegan and Gluten-Free
Yield: About 6-8 servings
- 1 large yellow onion, diced (2 cups)
- 3 medium carrots, diced (1 ½ cups)
- 2 stalks celery, diced (1 cup)
- 2 tbsp olive oil
- 2 cups diced, fresh zucchini (from about 2 small)
- 2 cups green beans, cut into 1-inch segments
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (32oz) carton unsalted or low sodium vegetable broth
- 1 (28oz) can crushed tomatoes
- 3 cups of water
- 3 ½ tbsp chopped fresh parsley
- 1 tsp dried rosemary, crushed
- ¾ tsp dried thyme
- 1 ½ splenda or stevia
- salt and freshly ground black pepper, to taste
- ¾ cup dry quinoa
- 1 (15oz) can cannellini beans, drained and rinsed
- 1 (15oz) can chick peas, drained and rinsed
- 2 (heaping) cups chopped fresh kale, thick ribs removed
- 1 tbsp lemon juice
In a large crock pot, place all ingredients together. Set on low for 6-7 hours stirring occasionally. Serve Warm.
*Adapted and slightly changed from Mind Body Green
This recipe can be found at http://damselsintraining.blogspot.com
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