Winter Minestrone with Quinoa & Kale



A convenient gluten-free comfort food made with Path of Life Organic Quinoa & Kale.


  • 2 Tbsp olive oil
  • 1 Medium onion, diced
  • 2 Medium carrots, diced
  • 2 Celery ribs, diced
  • 1 Medium sweet potato
  • 1 Cup diced fresh butternut squash (see Chef’s Tip)
  • 1 Can (28 oz) diced tomatoes, undrained
  • 6 Cups chicken stock or vegetable stock
  • 1 Can (15 oz) white beans (Great Northern), drained and rinsed
  • 2 Sprigs each fresh rosemary and thyme
  • 1 Pkg (10 oz) Path of Life Quinoa & Kale
  • Salt and pepper, to taste
  • Grated fresh Parmesan cheese (optional)


Chef’s Tip

Peeling and dicing fresh butternut squash can be a cumbersome task. If desired, use frozen butternut squash chunks which can be cut to size and added towards the end of cooking.

  1. Combine oil, onion, carrots, celery, sweet potato and squash in a medium sauce pot. Cook over medium-high heat 4-6 minutes, stirring occasionally until onions are translucent.
  2. Add tomatoes, stock, beans, rosemary and thyme. Bring to a simmer. Reduce heat to low and simmer 12-14 minutes or until sweet potato and squash are crisp-tender. Remove rosemary and thyme sprigs; discard.
  3. Stir in Quinoa & Kale. Return to a simmer. Season with salt and pepper. Transfer to serving bowls and sprinkle with Parmesan cheese, if desired.

Feeds: 8 (about 1 2/3 cup each)