Hearty and healthy, this colorful quinoa soup with kale & white beans will warm your tummy and brighten your spirit!
In a large pot or stock pot, heat oil over medium heat, add onion and saute for 5 minutes, until translucent. Add in garlic, celery, carrots and herbs/spices, cook another 2 minutes or so. Add in the quinoa, beans, tomatoes and vegetable broth, bring to a boil, cover, turn heat to low and simmer for 25 minutes. Add in kale and keep on low heat, stirring occasionally, until kale wilts (baby kale will wilt faster than a typical bunch of kale).
Serve with crusty bread and a light dusting of almond parmesan.
Serves 4 – 6
Make this oil-free by useing 1/4 cup of water in place of the oil for a water saute.
*If using a bunch of kale, remove the center stem and juilenne or roughly chop the leaves.
Use cannellini, great northern, navy beans or chickpeas. If using freshly made beans from scratch, use about 3 to 3 1/2 cups.
How To Store Leftover