Rainbow Veggie Soup

This rainbow veggie soup looks like it would be a handful to make, but it is actually very easy! The hardest part is deciding which delicious veggies you want in the soup! I added a large variety of veggies but you can choose as little as 2-3 and still have this be a hearty meal!

Ingredients:

• 2 tbsp olive oil

• 1/2 chopped yellow onion

• 2 medium purple carrots

• 1 small diced sweet potato

• 1 cup cubed butternut squash

• 1 can no salt added diced tomatoes

• 2 tsp minced garlic

• 1 tbsp Italian seasoning

• 5 cups chicken broth

• 2/3 cup uncooked, prerinsed quinoa

• 1 cup chopped green beans

• 1 cup chopped celery

• 1/2 sliced zucchini

• 1/2 sliced yellow squash

• 1 can no salt added chickpeas

• 2 cups kale

Directions:

1. Heat oil in large pan. Saute onion, garlic, carrot, sweet potato, and butternut squash for 3 minutes.

2. Add canned tomatoes, Italian seasoning, broth, quinoa, and bring to boil. Reduce heat, simmer, cover and cook for 20 minutes.

3. Add in green beans, celery, zucchini, squash, chick peas and kale. Cover and cook fo 15 more minutes.

4. Season with salt and pepper if desired!