Quinoa, Kale, and White Bean Soup (in slow cooker)

Quinoa, Kale, and White Bean Soup

(in the slow cooker)

Backyard Produce box: Baby Kale,
Daikon radish, romaine lettuce, and
Hillsborough Goat Cheese

This soup created was from the urge to have something healthy to eat off for the week along with basing it off what was already in the pantry. My produce box this week from Backyard Produce was delicious, but earlier in the week I decided not to make the recipe I originally had planned for the kale. So after looking into the pantry, it came to me: Quinoa (super grain), Kale (super vegetable), and it just went from there. 🙂

Ingredients:
6 cups chicken stock
(use vegetable stock if wanting to make it vegetarian)
1 can white beans, rinsed
1 can fire-roasted tomatoes
1 cup uncooked Quinoa
1 bunch kale, rinsed, stems removed, chopped
2 cloves, minced
1 onion, chopped
2 tbsp Italian seasoning
Salt and Pepper to taste

Super Foods!!!

(If you want to add meat, I suggest a spicy turkey sausage.)

To the slow cooker, add: chicken stock, rinsed beans, can of tomatoes, and 1 cup uncooked Quinoa.

Add kale, onion, seasonings, and stir. Set slow cooker on low for 4 hours or high for 2-3 hours.

Soup will be done once Quinoa is cook. (This will be when the grains have turned from white to transparent, and the spiral-like part has separated.)