January 9, 2013

quinoa, white bean, & kale stew

this delicious soup comes from my FAVORITE vegan chef!!!!
her cookbook appetite for reduction is great!!

gotta have:
herb blend-
*1/2 tsp fennel seeds, crushed
*1 tsp dried marjoram (i didn't have any so i just left it out)
*1 tsp dried thyme 
*1/2 tsp dried rosemary
*freshly ground black pepper

everything else-
*1 tsp olive oil
*2 c thinly sliced leeks (white & green parts, about one average size leek)
*1 tsp salt
*4 cloves garlic, minced
*1 large carrot, peeled & cut into medium dice (i just used more parsnip instead)
*1 large parsnip, peeled & cut into medium dice
*8 c veggie broth
*1 1/2 lbs yukon gold potatoes, cut into medium dice
*1 c dried quinoa 
*1 15 oz can white beans, drained & rinsed
*1 bunch kale (about a lb), coarse stems removed, torn into bite-size pieces

how ya make it happen:
*first, prepare the herb blend by stirring all its ingredients together in a small bowl.
*preheat a soup pot over med-high heat. sauté the leeks & garlic in oil w the salt for about 3 mins.
*add the carrots & parsnip, along with the herb blend, turn up the heat to high & sauté for a few seconds.
*add the broth, potatoes & quinoa. cover & bring to a boil. once boiling, lower the heat to medium & cook for 15 mins, until the the potatoes & quinoa are tender.
*add the kale & beans & cook. stir frequently until the kale is wilted.
*cover & simmer over low heat for 5 mins. taste for salt.
*you could serve the soup with a little lemon juice, or balsamic vinegar or hot sauce... or nothing at all!

another soup recipe similar to this one here.

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