It is the week of the KALE. I still have a tonne of farm grown kale from my client so I made soup!
Light, hearty, packed with protein and fibre, and TASTY! It’s also cheap to make and perfect for a cozy fall afternoon.
As usual, I borrowed a few recipes and modified it:
WHAT YOU NEED (serves about 8)
1-2 teaspoons extra-virgin olive oil
3 stalks celery, chopped
2-3 carrots, chopped
1 small red onion
4 cloves garlic, minced
8-10 cups water
1.5 cups of white beans (I also used kidney beans). Presoaked overnight, boiled and simmered for a few hours beforehand. Using canned beans is fine too if need be. Just drain and rinse.
1/2 cup quinoa
2-3 heaping handfuls of kale
I didn’t have vegetable broth so I added onion powder, sage, thyme, and bay leaves. I eyeball these things.
Sea salt and pepper, to taste
WHAT TO DO
1. In a soup pot, heat the olive oil until shimmering.
2. Add the celery, carrots, and onion, and cook, until the onions are softened, about 4-5 minutes or so.
3. Add the garlic and cook, stirring constantly, for another minute or so. Add in the spices
4. Pour water into pot over the vegetables. Reduce the heat to medium-low and let simmer for about 15-20 minutes
5. Add the beans, kale, and quinoa (uncooked) stirring frequently, until completely heated through and the kale is wilted, about 10-15 minutes. Season with sea salt and pepper to taste.
source: http://www.thecurvycarrot.com/2012/10/17/white-bean-and-kale-soup/
