| |
Soups and Stews | |
| 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 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. | |
Unrated | |
Sort