by LAURA REGE DEC 3, 2018 This hearty soup might be vegetarian, but it's super filling thanks to quinoa, white beans, kale, carrots, and celery. INGREDIENTS 2 tbsp./30ml extra-virgin olive oil 1 medium onion, chopped 2 carrots, peeled and cut into thin rounds 2 stalks celery, thinly sliced 3 cloves garlic, thinly sliced 1 large zucchini, cut into 1/2"/1.25cm pieces 1 (14.5-oz./411g) can diced tomatoes 1 (15.5-oz.440g) can cannellini beans, rinsed and drained 1 cup/250g quinoa 1/2 tsp.2ml ground cumin 8 c./2 liters low-sodium chicken broth (vegetable for vegan option) 8 oz./225g Tuscan kale, ribs removed and leaves thinly sliced 1 tbsp./15ml fresh lemon juice Crushed red pepper flakes, for serving DIRECTIONS In a large pot over medium-high heat, heat oil. Add onion, carrot, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables
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