This Kale & Quinoa Minestrone recipe is a trendy take on a classic. Quinoa adds extra protein and Kale contains vitamins A, C and K.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1 onion, chopped
4 cloves garlic, minced
2 carrots, chopped
1 zucchini, chopped
4 cups 25%-less-sodium chicken broth
2 cups water
1 can (28 fl oz/796 mL) diced tomatoes, undrained
1 Tbsp. dried Italian seasoning
1/3 cup quinoa, uncooked, rinsed
1 can (19 fl oz/540 mL) white kidney beans, rinsed
6 cups chopped kale (thick ribs removed)
3/4 cup Kraft 100% Parmesan Aged Grated Cheese
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How do I make it ?
Heat dressing in Dutch oven or stockpot on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in garlic; cook 1 min. Add next 6 ingredients; stir. Bring to boil; cover. Simmer on medium-low heat 15 min.
Stir in quinoa; cook, covered, 15 to 20 min. or until tender.
Add beans and kale; stir. Cook, uncovered, 5 min. or just until kale is wilted, stirring occasionally. Remove from heat. Stir in half the cheese. Serve topped with remaining cheese.
Kraft Kitchen Tips!
Stir in 1/2 cup chopped fresh basil just before serving.
Serve with crusty whole grain bread.
Substitute 1-1/2 tsp. each dried basil and oregano leaves for the Italian seasoning.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 1.5 g
Cholesterol 5 mg
Sodium 600 mg
Carbohydrate 21 g
Fibre 5 g
Sugars 5 g
Protein 9 g
12 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.