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1 sweet onion - medium diced

2 celery stalks - medium diced

3 carrots - medium diced

2 tablespoons olive oil - or enough to cover the bottom of the pot

2 cloves garlic - finely chopped

1 tsp. dried oregano

2 cups diced vegetables such as butternut squash, zucchini, or potato

1 28-ounce can diced tomatoes

2 28-ounce cans of water or vegetable stock

1 15-ounce can of cannellini beans

1 15-ounce can of chickpeas

1 cup quinoa or 10oz. cooked elbow pasta

2 cups kale - stems removed

Pinch of red pepper flakes

Salt and pepper to taste

Garnish with parmesan to taste (optional)

Garnish with slivered basil


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, oregano and pinch of red pepper flakes and cook for about one minute or until garlic begins to color.

Add the remaining 2 cups of vegetables and season with salt and pepper. Stir and cook for about 3 minutes.

Add the tomatoes and the water (or stock), 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 and the canned beans (more water if needed) bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender. Grate in the parmesan, add the basil and serve. (or do this for individual servings).

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