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KALE, WHITE BEAN & QUINOA SOUP

KALE, WHITE BEAN & QUINOA SOUP

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Prep Time 10 minutes
Cook Time 45 minutes
Course Salad, Soup
Servings 6
Calories 208.9 kcal

Notes

Nutrition per Serving Cal: 208.9 • Fat: 2.6g • Carb: 39.5g • Protein: 8g • Fiber: 7.9g • Sugar: 9.1g
Ingredients
  • 2 tsp olive oil
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 6 sprigs fresh thyme
  • 1/8 tsp crushed red pepper
  • 3 cloves garlic, minced
  • 1/2 tsp oregano
  • 1 – 14.5oz. can diced tomatoes
  • 6 cups vegetable or chicken stock
  • 1/4 cup dry quinoa
  • 1 – 14.5oz. can white beans, drained & rinsed
  • 1 bunch kale, roughly 3 packed cups
  • S&P to taste
Method
  1. Heat oil in a large pot over medium high heat. When hot, but not smoking, add onion, carrots and celery. Stir to coat and cook for about 8 minutes, until tender. Add thyme, crushed red pepper, garlic and oregano and cook for another minute.
  2. Add diced tomatoes and chicken stock. Bring to a boil, stir and reduce heat to simmer for 25 minutes.
  3. Add the uncooked quinoa and cannelini beans and bring heat to a low boil again. Cook for 10-15 minutes, until quinoa is tender.
  4. Add kale and stir to wilt. Season to taste with salt and pepper.
  5. Serve with a baguette.