Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water/broth (for water saute) 1 onion, diced 2 large carrots, diced 2 large celery stalks, chopped (leaves ok too) 3 garlic cloves, minced 1 1/2 teaspoons herbes de provence or thyme 1/2 teaspoon lavender, optional pinch of red pepper flakes, optional 1/2 cup dried quinoa 2 cans (15 oz.) white beans, drained and rinsed 1 can (14 oz) diced tomatoes, with juices (fired roasted pref.) 7 – 8 cups vegetable broth or water 1 package (5 oz.) baby kale or 1 small bunch* mineral salt & fresh cracked pepper to taste

Preparation

• Instructions Saute: In a large pot or dutch oven, heat oil over medium heat, add onion and saute for 5 minutes, until translucent. Add in garlic, celery, carrots and herbs/spices, cook another 2 minutes or so. Simmer: Add in the quinoa, beans, tomatoes, and vegetable broth, bring to a boil, cover, turn heat to low and simmer for 25 minutes. Add in kale and keep on low heat, stirring occasionally, until kale wilts (baby kale will wilt faster than a typical bunch of kale). To serve: Pair with a slice of crusty bread and a light dusting of almond parmesan. We also love adding a squeeze of lemon for brightness. Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for up to 6 days. For longer storage, freeze for up to 2 –  3 months. To freeze, let cool completely and store in freezer-safe containers. Reheat on the stovetop or in the microwave.