Kale Cannellini Beans Minestra With Lemon & Quinoa

This super simple Lemony Kale Soup with Cannellini Beans & Quinoa is perfect fall dinner, specially if you’re working late and need something nutritious and hearty without weighing you down. Every now and then I crave a good hearty Italian meal that’s not pasta, something you find in little trattoria’s in the Tuscan countryside. But right now the only thing I can do is slurp this soup sitting in my backyard dreaming of the beautiful autumn landscape in the Tuscan countryside..

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As much as I love pastas I have been eating less carb based meals during this pandemic since I’m not as physical as I need to be, specially in the early part of the pandemic when gym’s were closed and I could only walk/run outdoors in a limited way. Anyway this delicious soup is hearty and easy for weekend meal prep that actually tastes good with time. A mix of vegetables, white beans, quinoa simmered with broth, topped with pesto and parm. Finished each bowl off with an extra sprinkle of parm and serve with crusty bread. It’s hearty, full of greens, and so delicious. Great for just about any night of the week. Plus the leftovers the next day make for the best lunch!

Lemony Kale Soup with Cannellini Beans & Quinoa SERVES 2-4

INGREDIENTS

• 1-2 tablespoons olive oil
• 2-3 cups roughly torn Curly or Tuscan kale about 4-5 large leaves
• 1 can (14 ounces) can white cannellini beans, drained and rinsed
• 5-6 cups low-sodium chicken or veggie stock, use more for brothy soup
• ¼ cup uncooked quinoa, I used a mix of white and red
• 1 large leek, washed and chopped thinly or use 1 largish onion
• 2 large cloves garlic, sliced
• 2 medium carrots, sliced
• 2 tablespoons basil pesto, homemade or store bought
• ½-1 teaspoon crushed red pepper flakes to your taste
• 3 tablespoons lemons juice, plus more for serving
• 1 parmesan rind, optional
• Sea salt and pepper
• 1/4 cup grated parmesan, for serving

INSTRUCTIONS

1. In a large sauce pan warm the olive oil, add the chopped leeks and garlic. Sauté for 3-4 minutes till it starts to soften.
2. Add the carrots, quinoa and stir. Add the white beans, stock, parmesan rind( if using), chili flakes, salt and pepper, cook for 12-15 minutes till quinoa has cooked. Add ½ cup more broth if you like it brothy.
3. Add the chopped kale and combine, bring it up to a boil and take it off the heat.
4. Stir in the pesto, lemon juice and half the parmesan cheese.
5. Divide into bowls and serve with extra lemon slices, pesto and parm. Enjoy with optional bread!