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tuscan kale soup with quinoa


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  • 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


Step 1

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.


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