Ingredients:

2 TBS olive oil

1 large onion, diced

2 cloves garlic, minced

2 large carrot, chopped

3 ribs celery, chopped

2 15-oz cans cannellini beans, drained & rinsed

1 TBS cumin

1 tsp salt

4 cups low sodium vegetable broth

1/2 cup chopped tomatoes - fresh or canned

1 cup chopped lacinato kale

1/2 cup quinoa

Directions:

1. Heat oil in large soup pot. Add onion, garlic, carrot, and celery. Cook ~ 8 minutes until tender.
2. Stir in beans, cumin, and salt. Cook 3 minutes until fragrant
3. Add broth & tomatoes, bring to boil. Reduce heat and simmer 5-6 minutes. Stir in kale and quinoa. . Cover and cook about 15 minutes until quinoa is tender.