Crock Pot Quinoa Kale Soup
1 tablespoon olive oil
1 cup uncooked quinoa (washed if needed)
3 cloves garlic, minced
1 onion, diced
1 can of diced tomatoes
3 carrots, peeled and diced
1 cup white cabbage
2 cup spinach
1 can white beans Great Northern beans, drained and rinsed
1 bunch of Kale
1/2 cup Italian parsley
4 cups vegetable or chicken broth
1 sweet potato or potato optional
Pinch of dried basil, rosemary, thyme optional
Kosher salt and freshly ground black pepper, to taste
2 Tablespoon balsamic vinegar
Instructions:
1. Add all ingredients and broth to crock pot except for the spinach, kale,
cabbage and parsley. Season with salt and pepper. Cook for 6 hours.
(To speed up the process you can lightly saute vegetables and lightly
boil potatoes separately then add to crock pot for 2-3 hours)
2. Add kale, cabbage and olive oil. 30 minutes before serving, add
spinach and chopped parsely
3. Chop half bunch of Italian parsley and add to pot. Add salt, pepper,
balsamic vinegar to taste. Add 1 teaspoon olive oil.
4. Serve with parmesean or pecorino cheese and toasted crusty bread if
desired.
Illustration by Beth Sworobuk
