Sunday, July 14, 2013

Quinoa, White Bean and Kale Stew

This hearty soup is modified from Appetit for Reduction.

Herb blend
1tsp marjoram
1tsp thyme
1/2tsp rosemary
pepper

Ingredients
1 leek, thinly sliced
3 cloves garlic, minced
1 large carrot - medium dice
1 large parsnip - medium dice
4c low-sodium vegetable broth
4c water
1c dry quinoa
3c potatoes, cubed
1 small bunch of kale - remove stems and tear into small, bite-sized pieces
1 can white beans

Directions
Chop the leek, carrot, parsnip, potato and garlic. Saute the leek and garlic in a bit of water or oil for 3 minutes, then add the carrot, parsnip and herbs and saute for another minute. Add the broth, water, potato and quinoa. Bring the soup to a boil, then reduce heat and simmer for 15 minutes while you cut the kale. After 15 minutes add the kale and beans, cook for 5 minutes stirring frequently, then cover and let the soup simmer for another 5 minutes.

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