Kale & Cannellini Bean Soup

Kale & Cannellini Bean Soup
1 garlic clove, minced
2 bunches Tuscan kale, approx 10 oz (can sub other varieties of kale)
1- 32oz container of chicken or vegetable broth
3 cups water
1- 15 oz can organic cannellini beans
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
2 tbsp extra virgin olive oil

In a large soup pot, saute garlic and kale at medium heat for about 5 minutes.

Add broth, water, beans, salt, and spices. Bring to a boil.

Add quinoa and simmer 20 minutes.


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