Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 carrots peeled and chopped
- 3 celery ribs chopped
- 5 garlic cloves minced
- 1/2 teaspoon dried thyme
- 1 can diced tomatoes (28 ounces)
- 1 cup quinoa rinsed
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- 1/4 teaspoon red pepper flakes optional
- 1 can white beans (15 ounces) drained
- 1 1/2 cups chopped kale
- 2 teaspoons lemon juice
- Salt and pepper to taste
- Fresh herbs chopped, for garnish, optional
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery with a pinch of salt. Sauté for 6-8 minutes until the onions are soft and translucent.
- Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant. Then add the diced tomatoes and cook for an additional 2 minutes.
- Pour in the rinsed quinoa and vegetable broth. Add the bay leaves and red pepper flakes. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 25 minutes.
- Add the white beans and chopped kale, simmering for another 5 minutes until the greens are tender. Remove the bay leaves, stir in the lemon juice, and adjust salt and pepper as needed.
- Ladle the soup into bowls and serve hot. Garnish with fresh herbs, such as scallions or parsley, if desired.
