Try this tasty and very healthy vegan quinoa chickpea minestrone soup. It is perfect to warm you up on a cold winter day. This soup also makes great leftovers. It is perfect for packed lunches.
Disclaimer: This post may contain affiliate links. I earn commission on qualified purchases at no additional cost to you.
Tools needed :
- Large 7 to 8 quart Dutch oven or pot with lid
- Garlic grater
Ingredients:
- 2 Tablespoons olive oil
- 1 large onion, diced
- 2 large carrots, diced
- 2 large celery sticks, diced
- 4 garlic cloves, minced or grated
- 2 teaspoons Italian seasoning
- 1 14 ounce can of tomato sauce
- 1 14 ounce can diced tomatoes
- 1 Cup Quinoa (dry)
- 1 zucchini, cubed
- 2 – 14.5 ounce cans chickpeas (drained and rinsed)
- 2 Quarts vegetable stock – find a recipe here
- Juice of half a lemon
- 1/2 a bunch of kale (about 4 stalks), stems removed and shredded
- salt and pepper to taste
How to make quinoa chickpea minestrone:
In a large pot or Dutch oven sauté the onions, carrots and celery in the olive oil until slightly softened. Add the garlic and Italian seasoning and cook for another minute.
Next stir in the tomato sauce, diced tomatoes, zucchini, chickpeas and stock. Stir until well mixed. Bring to a boil. Add the quinoa then simmer partially covered for 20-25 minutes. Add additional stock if needed.
Finally add the lemon juice and kale. Simmer for 5 more minutes. Season with salt and pepper if desired.
Serve with warm bread or crackers.
Printable Recipe
Servings
10 minutes
Preparing Time
20 minutes
Cooking Time
30 minutes
Calories
kcal
INGREDIENTS
2 Tablespoons olive oil
1 large onion, diced
2 large carrots, diced
2 large celery sticks, diced
4 garlic cloves, minced or grated
2 teaspoons Italian seasoning
1 14 ounce can of tomato sauce
1 14 ounce can diced tomatoes
1 Cup Quinoa (dry)
1 zucchini, cubed
2 – 14.5 ounce cans chickpeas (drained and rinsed)
2 Quarts vegetable stock
Juice of half a lemon
1/2 a bunch of kale (about 4 stalks), stems removed and shredded
salt and pepper to taste
DIRECTION
- In a large pot or Dutch oven sauté the onions, carrots and celery in the olive oil until slightly softened. Add the garlic and Italian seasoning and cook for another minute.
- Next stir in the tomato sauce, diced tomatoes, zucchini, chickpeas and stock. Stir until well mixed. Bring to a boil. Add the quinoa then simmer partially covered for 20-25 minutes. Add additional stock if needed.<br>Finally add the lemon juice and kale. Simmer for 5 more minutes. Season with salt and pepper if desired.<br>Serve with warm bread or crackers.
NOTES
As an Amazon associate, I earn from qualified purchases.
