Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1/2 cup uncooked quinoa, rinsed
  • 30 oz cannellini beans, drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 4 cups lacinato kale, stems removed and chopped
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat olive oil over medium heat in a Dutch oven. Add diced onion, carrots, and celery, sautéing for 5-7 minutes until onions are translucent. Stir in minced garlic and dried thyme, cooking for 60 seconds.
  2. Add rinsed quinoa to the pot and stir constantly for 2 minutes until toasted and nutty. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes.
  3. Use an immersion blender to pulse the soup for 5 seconds to create a creamy base. Stir in the drained cannellini beans and simmer for an additional 5 minutes.
  4. Fold in chopped kale and lemon juice. Cook for 2-3 minutes until the kale is wilted but remains bright green. Season with salt and black pepper.