Kale Bean Soup

The perfect soup to keep you warm this winter, sent to us from Matthew Kadey.

2 teaspoons + 3 tablespoons camelina oil 1 large onion, diced 2 large carrots, chopped 2 celery stalks, sliced 1/2 teaspoon salt 2 tablespoons tomato paste 1 tablespoon Italian seasoning 1 teaspoon coriander powder 1/4 teaspoon red chili flakes 1/4 teaspoon black pepper 1/2 cup raw quinoa 6 cups low sodium vegetable broth 2 1/2 cups cooked navy beans (from 1 cup dried) 6 cups chopped kale 2 tablespoons red wine vinegar 1 cup chopped parsley Heat 2 teaspoons camelina oil in a large saucepan over medium heat. Add onion, carrot, celery and salt to pan; heat 6 minutes, until vegetables are tender. Place tomato paste, Italian seasoning, coriander, chili flakes and black pepper in pan; heat 30 seconds. Add quinoa and broth to pan. Bring to a boil, reduce heat to medium-low and simmer covered until quinoa is tender, about 15 minutes. Stir in beans, kale and red wine vinegar; heat until kale is wilted. Stir in parsley. Serve garnished with remaining camelina oil. Try tossing some delicious Three Farmers Roasted Chickpeas on top for some additional textures and crunch!

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