Are you obsessed with soup during the winter seasons? Then this is soup is for you! This soup is full of ingredients you probably already have on hand! This recipe was created by Jenna at @jennaliveswell. Check out her Instagram post here. She used the Ancient Harvest Traditional Quinoa.
1 cup traditional quinoa (rinsed)
32 oz vegetable broth
3 cups of water
1 can of cannellini beans
2 tbsp olive oil
½ cup chopped sweet onion
2 large carrots, peeled and chopped
2 stalk of celery, chopped
3 cups of chopped vegetables of choice – could be sweet potato, zucchini, and a pepper
2 cloves of minced garlic
1 tsp salt
½ tsp black pepper
1 tsp oregano
1 tsp red pepper flakes (or to taste)
1 tsp thyme
2-3 bay leaves
1 can (14oz) crushed tomatoes
1 can (14oz) diced tomatoes
In a large pot, heat about 2 tbsp of olive oil.
Add in ½ chopped sweet onion,
Chop up vegetables and put them in the pot. Do not add the kale yet.
Cook on medium/high for about 10 minutes.
Then add 1 tsp of salt, some freshly ground black pepper, 2 cloves of minced garlic, and your favorite seasonings (I used oregano, bay leaves, red pepper flakes, and thyme) and cook for about 1 minute until you can smell the garlic.
Then add 1 can of crushed tomatoes & 1 can of diced tomatoes (14 oz cans), 1 cup of quinoa (rinsed), and 32 oz veggie broth along with 3 cups of water (or do more veggie broth)
Cover, bring to a boil, and then lower to a simmer & cook for about 30 minutes until the quinoa is cooked.
Then add 1 can of beans of cannellini beans.
Cook for another 3 ish minutes, then add your washed and chopped kale and simmer for another 3 minutes here.
