I don't know if you are like me, but with all of this cold weather I cannot get enough soup in my belly. Some days it's the only thing other than a hot bath that will warm me up at all!
Well this week has been no different in the weather department and as I stood in the fridge trying to decide what to make for lunch one afternoon, all I had was salad stuff...cold salad stuff. Brr...that was clearly not going to work...I needed something warm, but still good for me.
So after doing a pantry/fridge scan, I realized I had pretty much everything I needed for a yummy soup.
Yes soup, that's a much better choice. And I didn't have to go to the store!
Here's what is great about this soup: it's quick, there's a good chance you have everything already on hand (I did), it's healthy, and it will warm your insides while you wait on Spring!
This go around I made it without any meat (because I didn't have any) , but this soup would be killer with a little chicken sausage added in!
It's super simple and ready under 20 minutes! Perfect for any lunch or quick dinner! Pair with a grilled cheese or crusty bread and you are in business!
- 4 Cups Chicken Broth
- 2 Cups Water
- 1 Large Head of Kale, rinsed thoroughly and torn or cut into bite size pieces
- 1 Can of White Cannellini Beans, drained and rinsed (you can use dried beans but you need to soak them overnight and the soup will take longer to cook)
- 1/4 Cup Quinoa
- 1 Onion
- 4 Cloves Garlic
- 2 Tsp. Crushed Red Pepper
- Salt and Pepper to taste
- 1/4 Cup Grated or Shaved Parmesan Cheese
- 1 Tbsp. Extra Virgin Olive Oil
-Sauté your onion in garlic in your oil and sprinkle with salt and pepper. Continue to cook for a minute or two and then add your crushed red pepper and continue to stir. At this point you can also add in your uncooked quinoa so that you can toast it a couple of minutes to bring out some good nutty flavor.
-The next step is to add your chicken broth, water, more salt and pepper, kale and beans.
-Stir to ensure that your kale is under the broth, and crank your heat up to bring to a boil.
-Once at a boil, reduce heat to low and simmer for about 20 minutes, until kale is tender and quinoa has cooked. Do a taste test, and add more salt and pepper if needed.
That's it..yeah seriously, you are done. Serve in bowls and sprinkle top with delicious parmesan cheese.
If you are not a kale person or someone in your family isn't, that's fine! Just swap for another super green that you like! It's a great soup to add or subtract to based on personal preference!
So while we get through these last months of chilly weather, add this soup to your menu's of "it's cold outside...what do I cook?"
This will quickly become a favorite! Dunk away!