Parker Feierbach
This hearty soup might be vegetarian, but it’s super filling thanks to quinoa, white beans, kale, carrots, and celery.
Yields:
6
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
30
mins
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
c.
quinoa
1/2
tsp.
ground cumin
8
c.
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
- In 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.
- Add 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.
- Stir in kale and cook until wilted, 1 minute more, then stir in lemon juice. Season with salt, pepper, and red pepper flakes and serve.
Parker Feierbach
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Laura Rege
Recipe Developer
Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish.
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