Kale, Quinoa and White Bean Soup

Ingredients: 

• 1 tablespoon olive oil

• 1 yellow onion, diced

• 2 large carrots, diced

• 2 large celery stalks, chopped (leaves okay too)

• 3 garlic cloves, minced

• 2 teaspoons Italian seasoning

• Pinch of red pepper flakes,  optional

• 1/2 cup dried quinoa, rinsed

• 2 (15oz) cans white beans, strained and rinsed OR 3 cups cooked white beans — see our “how to: cook dry beans” recipe

• 1 (14oz) can diced tomatoes

• 7-8 cups vegetable or chicken stock or water

• 1 5oz package baby kale OR 1 small bundle of kale, chopped

• Sea salt and black pepper to taste

Directions:

1.   Warm a large pot over medium heat. Add the oil, then the onion and sauté for 5 minutes, until fragrant and softened. Add the carrots, celery, garlic, Italian      seasoning and red pepper flakes, if using. Stir and cook for another 2-3 minutes.

2.   Add the rinsed quinoa, beans, tomatoes, vegetable broth and a pinch of salt and pepper. Bring to a boil and then down to a simmer. Simmer on medium/low for 25 minutes.

3.   Add the kale and cook for a few minutes until wilted and tender.

4.   Taste and season to your liking. Add more salt and pepper if desired. Serve with a sprinkle of parmesan cheese or a squeeze of lemon if desired. 

Leftovers can be stored in the fridge for 5 days, or in the freezer for 3 months.