Kale and bean soupRecipe and photos courtesy of mayihavethatrecipe.com.
2 tbsp extra virgin olive oil
1 garlic clove, minced
1 10-ounce package chopped kale
1 32-ounce container organic vegetable broth
3 cups water
1 15-ounce can organic cannellini beans
1 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
1/4 tsp allspice
1 pinch of cayenne
1/2 cup uncooked quinoa
Method of preparation:
In a large soup pot, cook garlic and kale at medium heat for about 5 minutes. Add vegetable broth, water, beans, salt and spices. Bring to a boil, add quinoa and simmer for simmer 20 minutes.