This soup is packed full of high fiber, low calorie vegetables. In addition, it contains beans and quinoa which provide even more fiber and are both good sources of protein. This soup is filling and nutritious. Enjoy!

Ingredients

• 1 large yellow onion, diced
• 4 medium carrots, diced
• 4 stalks celery, diced
• 2 Tbsp olive oil
• 2 cups diced zucchini (from about 2 small)
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 (32 oz) carton unsalted or low-sodium vegetable broth
• 1 (28 oz) can crushed tomatoes
• 3 1/2 Tbsp chopped fresh parsley
• 1 tsp dried rosemary, crushed
• 3/4 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 3/4 cup dry quinoa
• 2 cups green beans, cut into 1-inch segments
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can chick peas, drained and rinsed (aka garbanzo beans)
• 3 (heaping) cups chopped fresh kale, thick ribs removed
• 1 Tbsp lemon juice

Instructions

• 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, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.
• Add in vegetable broth, crushed tomatoes, parsley, rosemary, thyme, 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.
• Add in dry quinoa and green beans then cover and cook 10 – 15 minutes longer.
• Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes.
• Recipe Source: Adapted from Cooking Classy