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White Bean, Kale, + Quinoa Soup


Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 1 medium white onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium vegetable broth
  • 2 cans cannellini beans, rinsed + drained
  • 114 ounce can diced tomatoes
  • 1/2 cup dried quinoa
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper (optional)
  • 1 large bunch kale, stems removed + roughly chopped

Instructions

  1. In a stockpot, saute onion in olive for 2-3 minutes
  2. Add carrots and celery, and cook for 2-3 minutes.
  3. Add garlic and cook for another minute.
  4. Add vegetable broth, beans, tomatoes, quinoa, and spices. Bring to a boil, then cover and lower to a simmer for 20 minutes.
  5. Stir in chopped kale and allow it to wilt. Serve and enjoy! πŸ™‚

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