White Bean, Quinoa & Kale Soup

This soup is easy to make, and full of so much nutritious goodness! Great plant protein from both the beans and the quinoa. Fiber and tons of nutrients from all the beautiful plant food–onions, carrots, celery, garlic, kale, tomatoes! All of that goodness creates great flavor. This soup is hearty and warming. I serve it with some sourdough bread for dipping.

Making soup and eating it for lunch or dinner is a GREAT way to get those servings of vegetables in. Add a green leafy salad and you could get up to 5 servings of vegetables in one meal! Now that is what I’m talking about!

White Bean, Quinoa & Kale Soup
via Enlightened Cooking
Makes 6 big servings

1 tbsp olive oil
1-1/4 cups chopped onion (about 1 medium-large onion)
1-1/4 cups chopped carrots (about 2 medium carrots—no need to peel)
1 cup chopped celery (about 2 large stalks)
4 cloves garlic, minced or pressed
8 cups prewashed and cut kale
1 14.5-oz can diced tomatoes, undrained
2/3 cup quinoa (rinsed)
8 cups reduced-sodium vegetable broth
1-1/2 tbsp Italian herb seasoning
1 19-oz can cannellini beans, rinsed and drained

1. Heat oil in a large heavy pot over medium-high heat until hot. Add onion, carrots, celery and garlic. Cook and stir 5 minutes. Add kale and cook and stir 1 minute.
2. Add the tomatoes with juice, quinoa, broth, and herbs and simmer, uncovered, stirring occasionally, until quinoa is cooked, about 20 minutes.
3. Place half of beans in a small bowl and coarsely mash with a fork. Stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.