Quinoa, Kale & White Bean Soup
Ingredients
- 2 t. olive oil
- 1 large carrot, peeled and diced
- 1 large celery stalk, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 c. water
- 4 c. vegetable stock
- 1/2 c. quinoa, rinsed very well
- 2 15 oz. cans Great Northern beans, drained and rinsed
- 2-3 t. salt, taste and add more if needed
- 1 t. rosemary
- 1 t. Italian seasoning
- 1 t. onion powder
- 1 t. garlic powder
- 6 c. kale, chopped
- 1 t. red pepper flakes
- 1 t. red wine vinegar
- 1 t. black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add carrot, celery, and onion and cook until softened, about 5-7 minutes.
- Add garlic, rosemary, Italian seasoning, onion powder, garlic powder, and red pepper flakes and cook for 1 minute more.
- Add water, vegetable stock, quinoa, and beans. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until quinoa is cooked through.
- Stir in kale and cook until wilted, about 5 minutes.
- Stir in red wine vinegar and season with salt and pepper to taste.
