Yields 6
Prep Time: 15 min
Cook Time: 55 min
This soup has got to be one of the healthiest I’ve ever made. It is packed with nutrition and it really does taste amazingly delicious. I’m learning that with light and healthy recipes they just need to have the right flavours and seasonings and it makes such a big difference. I love how this soup is unbelievably filling without all the fats or empty carbs. It’s nice how it makes a big pot-full so you can have some for lunch for the next few days. It does call for quite a few ingredients but don’t shy away from this recipe because of that. It’s worth it. Enjoy!


1 large yellow onion, diced (2 cups)
3 medium carrots, diced (1 1/2 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 (32 oz) carton unsalted or low-sodium vegetable broth
1 (28 oz) can crushed tomatoes
3 cups water
3 1/2 Tbsp chopped fresh parsley
1 tsp dried rosemary, crushed
3/4 tsp dried thyme
1 1/2 tsp granulated sugar
Salt and freshly ground black pepper, to taste
3/4 cup dry quinoa
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can chick peas, drained and rinsed (aka garbanzo beans)
2 (heaping) cups chopped fresh kale, thick ribs removed
1 Tbsp lemon juice
Shredded parmesan cheese, for garnish (omit or use vegan parmesan if making vegan)


  1. In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and saute about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.
  2. Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.
  3. Add in dry quinoa then cover and cook 15 – 20 minutes longer.
  4. Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese.

by Cooking Classy
Adapted from Mind Body Green

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