We had a fun weekend over here. Saturday Leo and I drove up to Kalamazoo to meet up with my good friend and let Leo run around the kids’ museum. Time with an old, dear friend = amazing. Sunday it was warm for the first time, so we spent A LOT of time outside. Leo spent about 6 hours running around various parks, swinging, chucking rocks in the river, climbing, and exploring. He loooooved it. In between there was some running, some cake baking (more on that later), laundry, sweepering, and reading. So all in all, a pretty great weekend! On to soup!
My sister, Jill, found this recipe first and raved about it. She’s right – it’s so delicious! Plus, it’s easy to throw together, easy to modify, and good for you! I’ve marked some items as optional, simply because I omitted them because they weren’t in my cupboard and I didn’t want to make a store run. I also added carrots. We made a big batch last week and ate it for lunch and we plan on doing it again this week.
- 1 onion, diced
- 1 large carrot, diced
- 2 stalks celery, diced
- 1/2 bulb fennel, cut in 1″ pieces (optional)
- 2 cloves garlic, minced (I say always add more garlic!)
- 1T. olive oil
- 2 medium potatoes, cut in 1″ cubes
- 3 cans diced tomatoes, undrained
- 4c. vegetable broth
- 2c. water
- 1 15oz. can cannellini beans (or 1c. dry beans, soaked overnight)
- 2t. red wine vinegar (optional)
- 1t. salt
- 1/2c. dry quinoa (or 1c. dry pasta)
- 1 bunch kale, finely chopped
- salt and pepper to taste
Saute the onion, carrot, celery, fennel, and garlic together in olive oil over medium high heat for 5-7 minutes, until veggies are soft. Add all the remaining ingredients except the quinoa and kale. Bring to a boil and reduce heat. Simmer for 20-30 minutes, until beans feel tender. Add the quinoa. Simmer for another 15-20 minutes. Salt and pepper to taste. Serve with kale on top!
I imagine you could also do this in the crockpot fairly easily. You can add veggies, spices… customize and play with it!