Quinoa, White Bean and Kale Soup

Ingredients

• 3/4 cup uncooked quinoa rinsed
• 1 container Tuscan Chicken Flavor-Infused Broth**
• 1 can (14.5 ounces) petite diced tomatoes undrained (I like fire-roasted)
• 2 cans (15.5 ounces EACH) cannellini beans undrained
• 3 teaspoons minced garlic
• 1/2 cup yellow onion chopped
• 2 teaspoons Italian seasoning
• 3 cups chopped kale
• Salt and pepper to taste
• Freshly grated Parmesan cheese

**This broth adds SO much flavor to the soup. If you can’t find it, add these seasonings to vegetable broth: 1 teaspoon dried parsley, 1/2           teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried thyme, 2 bay leaves.

Directions:

1. Rinse quinoa thoroughly and add it to your slow cooker with 2 cups of the broth.
2. Add in the undrained petite diced tomatoes and one can of undrained cannellini beans.
3. Add in the garlic, chopped yellow onion, Italian seasoning, and some salt and pepper.
4. In a blender or food processor, combine the remaining 2 cups broth with the remaining can of cannellini beans. Blend until smooth. Pour into the slow cooker.
5. Give everything a good stir and cover the slow cooker.
6. Cook on high for 3-4 hours.
7. Remove the stems, wash the kale, and finely chop the kale.
8. About 15 minutes before ready to serve, adjust any seasonings (add some salt and pepper if desired), and stir in the finely chopped kale.
9. Garnish each bowl with a handful of freshly grated Parmesan cheese.

Enjoy!

Vanessa Lennick
Registered Dietitian
Proximal50 Life Center