Quinoa, White Bean and Kale Soup

Quinoa, White Bean and Kale Soup
Adapted from theppk.com
Quinoa, White Bean and Kale Soup

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from theppk.com

Ingredients

  • Soup:

  • 1 teaspoon olive oil

  • 2 cups leeks, thinly sliced (white and green parts)

  • 1 teaspoon salt

  • 4 cloves garlic, minced

  • 1 large carrot, peeled, diced medium

  • 1 large parsnip, peeled, diced medium

  • 8 cups vegetable broth

  • 1 1/2 pounds yukon gold potatoes, diced medium

  • 1 cup dry quinoa

  • 1 15 oz can white beans, drained and rinsed

  • 1 bunch kale (about a pound), rough stems removed, torn into bite sized pieces

  • Herb blend:

  • 1/2 teaspoon fennel seed, crushed

  • 1 teaspoon dried majoram

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary

  • Fresh black pepper, to taste

Directions

Preheat a 4 quart soup pot over medium high heat. Saute leeks and garlic in oil with salt for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add carrot and parsnip, along with the herb blend, turn heat up to high and saute for a few seconds. Add vegetable broth, potatoes and quinoa. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 15 minutes, until potatoes and quinoa are tender. Add kale and beans, and stir frequently until kale is wilted. Cover and simmer on low for 5 more minutes. Taste for salt When you serve you may want to add a little lemon juice or a splash of balsamic vinegar or hot sauce – whatever your thing is. Or you may not.

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