Kale & Quinoa Minestrone

Ingredients

• 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. 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

Instructions

1. Heat dressing in Dutch oven or stockpot on medium heat.
2. Add onions; cook and stir 5 min.
3. or until crisp-tender.
4. Stir in garlic; cook 1 min.
5. Add next 6 ingredients; stir.
6. Bring to boil; cover.
7. Simmer on medium-low heat 15 min.
8. Stir in quinoa; cook, covered, 15 to 20 min.
9. or until tender.
10. Add beans and kale; stir.
11. Cook, uncovered, 5 min.
12. or just until kale is wilted, stirring occasionally.
13. Remove from heat.
14. Stir in half the cheese.
15. Serve topped with remaining cheese.