tuscan kale soup with quinoa
- 2 tbsp evoo
- 7 cloves garlic, chopped
- 4 sprigs fresh rosemary
- 1 large yellow onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 leek, diced (white and green parts)
- 1 russet potato, peeled and diced
- 8 c water
- 3 vegetable boullion cubes
- 1 bunch lacinato kale
- 1/3 c quinoa
Adapted from theveggietable.com
place oil, garlic and rosemary in a large pot over medium heat. stir constantly for about 2 minutes or until aromatic. do not let garlic brown.
increase heat to high, add onion and stir another 2-3 minutes, until softened. add carrot, celery and leek and sitr until vegetables turn brightt and begin to soften, 2 minutes. add potato and stir until mixture sticks slightly, 3-4 minutes. add water and bouillon cubes, stirring to deglaze pan bottom. bring to a boil, then reduce heat to maintain a steady simmer.
while mixture comes to a boil, wash kale and discard center ribs. stack leaves and cut into small pieces. add leaves and quinoa to simmering soup; cook about 15 minutes, until all vegetables are tender. season to taste with salt. remove rosemary twigs and serve.