Description
Healthy yummy soup loaded with veggies!
Ingredients
¼ cup extra virgin olive oil
1 yellow onion, diced
1 carrot, diced
2 stalks of celery
3 cloves garlic, minced
1 zucchini, chopped
1 yellow squash, chopped
2 cups trimmed green beans (frozen or fresh green beans)
1 quart chicken broth
1 [15-oz] can fire roasted diced tomatoes
4 cups kale
1 lemon
salt, pepper, and red pepper flakes (optional)
white quinoa (follow package instructions)
Instructions
Heat the oil over medium-high heat in a large pot. Add the onion, carrot, celery, garlic, salt, pepper, and red pepper flakes and cook, stirring, until tender, about 7 minutes.
Add the zucchini, squash, green beans and continue cooking until the vegetables are slightly tender, about 3 minutes.
Add the broth, diced tomatoes, and stir and bring to a boil.
Once boiling, reduce heat to a simmer and stir in the kale and lemon juice. Cook, uncovered and stirring occasionally.
Cook quinoa in a separate pot and add to soup as desired.