tuscan kale soup with quinoa

By Jody

Ingredients

• 2 tbsp evoo
• 7 cloves garlic, chopped
• 4 sprigs fresh rosemary
• 1 large yellow onion, diced
• 1 large carrot, diced
• 1 stalk celery, diced
• 1 leek, diced (white and green parts)
• 1 russet potato, peeled and diced
• 8 c water
• 3 vegetable boullion cubes
• 1 bunch lacinato kale
• 1/3 c quinoa

Details

Adapted from theveggietable.com

Preparation

Step 1

place oil, garlic and rosemary in a large pot over medium heat. stir constantly for about 2 minutes or until aromatic. do not let garlic brown.
increase heat to high, add onion and stir another 2-3 minutes, until softened. add carrot, celery and leek and sitr until vegetables turn brightt and begin to soften, 2 minutes. add potato and stir until mixture sticks slightly, 3-4 minutes. add water and bouillon cubes, stirring to deglaze pan bottom. bring to a boil, then reduce heat to maintain a steady simmer.
while mixture comes to a boil, wash kale and discard center ribs. stack leaves and cut into small pieces. add leaves and quinoa to simmering soup; cook about 15 minutes, until all vegetables are tender. season to taste with salt. remove rosemary twigs and serve.