Minestrone with Fall Veggies and Quinoa

Alright people...this is not a drill. I am pleased to announce that it is officially SOUP SEASON! Feel free to throw confetti and rejoice.

There's nothing better than coming home on a cool fall or winter day to a steaming bowl of hearty vegetable soup. I made this recipe on a Sunday and I happily ate it for the next five days in a row. This soup is about as comforting as it gets, and is a true joy to share with others. Invite some friends over, put on some 30 Rock, and sigh with contentment as you slurp the last drops out of your bowl. 

Why is this soup so perfect? It has everything you could want.

Veggies: green beans, zucchini, carrot, onion, celery, tomato, bell pepper

Flavor: garlic, thyme, parsley, lemon

Heartiness: quinoa, chickpeas, cannellini beans 

This soup is about as wholesome as it gets, and I think your body could happily live on it for a long long time without any complaints. Plus it's amazing to make something on the weekend and then not have to worry about dinners all week. Still not convinced? My photos may not do it justice - but check out the original recipe for some drool worthy shots!

My only adjustment would be to add more kale - I want some of those leafy greens in every bite! Other than that, this recipe is set to be a staple in my kitchen for winters to come :) I can imagine mixing it up a bit by switching out the veggies. Call me crazy, but I'm thinking of subbing broccoli for the green beans, parsnip for the carrot, and cabbage for the kale? Pretty out there, I know, but I live for danger! 

Couldn't resist adding a touch of parmesan on top!