I stumbled across this recipe in my daily reading of Mind Body Green for Harvest Minestrone with Quinoa and Kale.  The name had my taste buds saying yum! and I was craving something soup/stew-ish as the weather was getting cooler. I made it a few weeks ago with much success and wanted to share my version of it here.

quinoa and kale minestroneIt does seem like there are a lot of ingredients, but it comes together quickly and is so worth it in the end.  I didn’t add as much water because I was looking for a thicker consistency.  Be sure to add water slowly so you can determine what you need.  You can also swap the water for vegetable stock, or a combination of both, if desired.  I also swapped the zucchini and green beans for eggplant because I have so many from my garden. Feel free to do the same and make it work for you.  I used dried rosemary and fresh basil.  Fresh herbs all around would be better, but again, use what you have as long as it works for you and your taste buds.

Quinoa and Kale Minestrone (adapted from Mind Body Green Harvest Minestrone with Quinoa and Kale)

  • Approx. 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 2 cloves garlic, finely chopped
  • 1 small eggplant, medium diced
  • 1 bell pepper, diced
  • 1 28-ounce can crushed tomatoes
  • 1-2 28-ounce cans of water (and/or vegetable stock) (depending on how thick you want it)
  • 1 15-ounce can of cannellini beans
  • 1 15-ounce can of chickpeas
  • 1 cup quinoa, uncooked
  • 2 cups kale, stems removed
  • Pinch of red pepper flakes
  • 1 tsp. rosemary
  • 1 tsp. basil
  • Salt and pepper to taste
  • Parmesan cheese (optional)


Place a large stockpot over medium heat and add the onions, carrots and celery. Cook for about 5 minutes or until softened. Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to color. Add the eggplant and pepper, season with salt and pepper, stir and cook for about 3 minutes. Add the tomatoes and the water, raise heat to high and bring to a boil. Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes. Add the quinoa and cover for 15 minutes. Remove the cover, add the kale, beans, rosemary and basil and more water if needed. Bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender.  Serve with parmesan cheese if desired.

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