Minestrone with Kale and Mixed Grains


½ – 1 tbsp olive oil

1 onion, diced, or leek

2 garlic clove, finely chopped

1 cup green beans, chopped

1 400g tin chopped tomatoes

1 carrot, diced

1/3 cup each of red and white quinoa and freekeh 

1 tsp dried oregano

500 ml vegetable or fish stock

300-500 ml water

¼ cabbage, cut into squares

2 cups kale, chopped

Fresh oregano, chopped



In a soup pot, sauté leeks and garlic for about 2 minutes, then add the rest of the ingredients and bring to a simmer. Cook until beans and carrots are soft. Add fresh oregano at the end before serving. Add some grated lemon zest (optional).