Meatless Monday Recipe: Winter Kale & Cannellini Bean Soup
Mondays are the worst. We spend a good majority of our weekend getting all that rest in, and suddenly the dreaded day back into the daily grind comes upon us. Well, don't worry. This recipe is perfect for all of us feeling that same Monday drag. There's only three steps. THREE STEPS. And you're only going to need one pot, so not only does this cut down on prep time, but clean-up!
You're welcome. :)
Winter Kale & Cannellini Bean Soup
(Makes 4 - 6 servings)
2 tbsp extra virgin olive oil
1 garlic clove, minced
1 10oz bag of chopped kale
1 32oz container of organic vegetable broth
3 cups water
1 15oz can organic cannellini beans
1/2 to 1 tsp salt (to taste)
1/2 tsp chili powder
1/4 tsp black pepper
1/4 tsp all-spice
Pinch of cayenne (optional)
1/2 cup raw quinoa
1) In a large soup pot, saute garlic and kale at medium heat for about 5 minutes.
2) Add vegetable broth, water, beans, salt and spices.
3) Bring to a boil, add quinoa, and simmer for 20 minutes