Description
A hearty and nutritious soup made with quinoa, white beans, and baby kale, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil or 1/4 cup water/broth (for water sauté)
- 1 onion, diced
- 2 large carrots, diced
- 2 large celery stalks, chopped
- 3 garlic cloves, minced
- 1 1/2 teaspoons herbes de Provence or thyme
- 1/2 teaspoon lavender, optional
- pinch of red pepper flakes, optional
- 1/2 cup dried quinoa
- 2 cans (15 oz.) white beans, drained and rinsed
- 1 can (14 oz) diced tomatoes, with juices
- 7–8 cups vegetable broth or water
- 1 package (5 oz.) baby kale
- mineral salt & fresh cracked pepper to taste
Instructions
- Heat olive oil or water in a large pot over medium heat. Sauté onion for 5 minutes.
- Add carrots, celery, and garlic; cook for another 5-7 minutes.
- Stir in herbes de Provence, lavender, and red pepper flakes; cook for 1 minute.
- Add quinoa, white beans, diced tomatoes, and broth/water; bring to a boil.
- Reduce heat and simmer for 20 minutes until quinoa is cooked.
- Stir in baby kale and cook until wilted. Season with salt and pepper.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Non Alcoholic Ale Quinoa