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.