Name: Quinoa Vegetable Soup with Kale
Ingredients: 3 tablespoons extra virgin olive oil; 1 medium yellow or white onion (chopped); 3 carrots (peeled and chopped); 2 celery stalks (chopped); 1 to 2 cups chopped seasonal vegetables (like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash); 6 garlic cloves (pressed or minced); 1/2 teaspoon dried thyme; 1 large can (28 ounce diced tomatoes); Scant 1 cup quinoa (rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)); 4 cups 32 ounces vegetable broth; 2 cups water; 1 teaspoon salt (more to taste); 2 bay leaves; Pinch red pepper flakes; Freshly ground black pepper; 1 can (15 ounces great northern beans or chickpeas, rinsed and drained); 1 cup or more chopped fresh kale or collard greens (tough ribs removed); 1 to 2 teaspoons lemon juice (to taste); Optional garnish: freshly grated Parmesan cheese

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Quinoa Vegetable Soup with Kale

Course: Main Course, Soup

Keyword: quinoa, soup, vegetables

Servings:

Author: Cookie and Kate

Ingredients

3 tablespoons extra virgin olive oil
1 medium yellow or white onion chopped
3 carrots peeled and chopped
2 celery stalks chopped
1 to 2 cups chopped seasonal vegetables like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
6 garlic cloves pressed or minced
1/2 teaspoon dried thyme
1 large can 28 ounce diced tomatoes
Scant 1 cup quinoa rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)
4 cups 32 ounces vegetable broth
2 cups water
1 teaspoon salt more to taste
2 bay leaves
Pinch red pepper flakes
Freshly ground black pepper
1 can 15 ounces great northern beans or chickpeas, rinsed and drained
1 cup or more chopped fresh kale or collard greens tough ribs removed
1 to 2 teaspoons lemon juice to taste
Optional garnish: freshly grated Parmesan cheese

Instructions

Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.