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
  • ½ teaspoon dried thyme
  • 1 can (28 ounce) diced tomatoes, drained
  • 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 teaspoon lemon juice
  • Optional garnish: freshly grated Parmesan cheese

INSTRUCTIONS

  1. Warm the olive oil in a large Dutch oven or 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.
  2. Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
  3. 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.
  4. 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.
  5. Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt and pepper 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.


Recipe source: cookieandkate

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