Tuscan Bean & Kale Soup

By LEP04

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 28oz can diced tomatoes
• 4-6 cups vegetable stock
• 1 19 oz can white kidney beans, drained and rinsed
• 1 large bunch kale, stems removed, chopped finely
• 1/2 lb green beans, cut into 1″ pieces
• 1/2 cup quinoa
• 2 bay leaves
• 1 teaspoon dried oregano
• salt and pepper

Details

Servings 8
Cooking time 30mins
Adapted from theglutenfreevegan.com

Preparation

Step 1

Heat olive oil in a large pot over medium heat.

Add onion and garlic. Saute for 5 minutes, until the onion begins to soften a bit.

Add canned tomatoes, vegetable stock, kidney beans, kale, green beans, and quinoa. Stir to combine.

Add seasonings.

Cover and reduce heat to minimum. Let simmer for 30 minutes.