Oy, what a weekend… I don’t even know where to start. I guess I’ll start with last week when I hurt my leg. Yep, well I haven’t run yet which is a major bummer. My daughter came down with hand, foot, and mouth (HFMD) on Friday afternoon, and then my son got it on Saturday late afternoon. It usually wouldn’t be a big deal having sickies home all weekend, except that on Sunday was supposed to be my son’s 5th birthday party. Major bummer! We’ve rescheduled it but he’s completely miserable. His fever has been reaching up to 105˚F. That’s crazy high! Thankfully my daughter seems to be doing much better. She has been fever free since Saturday morning. My poor boy.
I’m on the fence about what to do with my leg. I surely must be over-reacting because if it were chipped or in any way broken, I’m certain I wouldn’t be able to put weight on it. The only time it really hurts is after I’ve been lying down or sitting with my legs up. It doesn’t feel good, per se, but I’m not in severe discomfort or anything. I may schedule an appointment with a doctor just to check it out, but I might not. TBD…
Oh, and it’s cold here. I’m not okay with this! I need my 80-degree temps back!
Speaking of it getting cold and needing to be warmed up, the recipe I’m sharing today is for soup! Yum! And it’s hearty, that’s for sure. This recipe is directly from a recipe I found on Mind, Body, Green. It’s for a super delicious minestrone soup. This soup is different from others that you’ve had in that it doesn’t include pasta, and it packs a nutritional punch with both kale and quinoa. The only thing I’ve altered from this recipe from the original is that I don’t add red pepper flakes. Check out this recipe for Harvest Minestrone with Quinoa and Kale, and let me know what you think!
(And I’m linking up with The Fit Foodie Mama and Powered by BLING — link up with us!)
Harvest Minestrone with Quinoa and Kale
Ingredients
- 1 sweet onion, diced
- 2 celery stalks, diced
- 3 carrots, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 C fresh zucchini, diced (about 1
medium or 2 small) - 2 C green beans, cut in 1 inch pieces
- 1 bell pepper, diced
- 28 oz can crushed tomatoes
- (2) 28 oz cans of water
- 1 can of cannellini beans
- 1 can of chickpeas
- 1 C quinoa
- 2 C kale, stems removed
- 1 tsp turmeric (or to taste)
- Salt and pepper to taste
- Garnish with parmesan to taste (optional)
Directions
Place
a large stockpot over medium heat and add the onions, carrots and celery. Cook
for about 5 minutes or until softened.
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 cook for about one minute or
until garlic begins to color.
the garlic and cook for about one minute or
until garlic begins to color.
Add
the zucchini and the green beans, season with salt and pepper, add the
turmeric, stir and cook for about 3 minutes.
the zucchini and the green beans, season with salt and pepper, add the
turmeric, stir and cook for about 3 minutes.
Add
the tomatoes and the water, raise heat to high and bring to a boil.
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.
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.
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.
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).
in the parmesan, add the basil and serve. (or do this for individual servings).
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| Harvest Minestrone with Quinoa and Kale (source: Mind Body Green) |
So that’s that, guys. I hope you love this recipe as much as I do. Oh hold up… I should mention that this recipe makes a ton of soup. No joke. I fed a family of four on this soup plus we had leftovers, plus I froze half of it. If there are less than four people in your family, you may consider halving this recipe. Unless you like freezing for later like I do. 🙂
Hope you have a great day. Don’t forget to Link Up for #MeatlessMonday!
