No dish is quite as soothing as a hearty bowl of kale & brussel sprout soup. This one pot soup couldn’t have made the road to comfort any easier: Simply toss in the ingredients, cook for 20-30 minutes, and serve. I love this light yet hearty recipe, especially as the weather cools down.

 

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INGREDIENTS

  • 8 cups vegetable stock
  • 2 large carrots, chopped
  • 2 large celery stalks, chopped
  • 3 cups of kale, chopped
  • 1/2 cup dried quinoa
  • 1 can (15 oz.) white beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes, with juices
  • 2 tablespoon olive oil
  • 2 medium onions
  • 4 cloves garlic
  • 1 1/2 teaspoons thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper

INSTRUCTIONS

  1. Sauté the garlic and onions in the olive oil. Toss and cook until caramelized, about 4-5 minutes.
  2. Add remaining ingredients in the pot, bring to a boil, cover, turn heat to low and simmer for 25 minutes. Stir occasionally, until kale wilts.
  3. Serve with crusty bread and a light dusting of almond parmesan.

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