Kale & Quinoa Minestrone

• 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

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.

italian dressing, onion, garlic, carrots, zucchini, water, tomatoes, italian seasoning, quinoa, chopped kale, cheese

Taken from www.kraftrecipes.com/recipes/kale-quinoa-minestrone-177670.aspx (may not work)