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Kale, White Bean & Quinoa Soup

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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method

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.