Description
Hearty, warm, filling, and comforting, this kale soup with cannellini beans and quinoa will keep you full for hours. Vegan, gluten-free, and best of all, you'll only have one pot to clean up!
Ingredients
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- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1- 10 oz bag of chopped kale
- 1- 32 oz container of organic vegetable or no-chicken broth (we use this one)
- 3 cups vegan water or vegetable broth
- 1- 15oz can organic cannellini beans, drained and rinsed
- 1/2 to 1 tsp salt ( to taste)
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1/4 tsp allspice
- Pinch of cayenne (optional)
- 1/2 cup raw quinoa
Instructions
- Heat the olive oil in a large soup pot. Saute the garlic and kale over medium heat for about 5 minutes
- Add the vegetable broth, water, beans, salt and spices
- Bring to a boil, add quinoa and simmer, covered, for 20 minutes
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 cups
- Calories: 213
- Sugar: 2.7
- Sodium: 845.7
- Fat: 6.3
- Saturated Fat: .9
- Unsaturated Fat: 4.7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 6.6
- Protein: 9.7
- Cholesterol: 0