Hearty and Healthy Kale and Quinoa Minestrone Soup

Okay, I'll admit it.  My brother in law sent me this recipe and I thought, "Wow..how hippie can this soup be?  Kale and quinoa?  Yeesh!"  But I decided to give it a try.  I'm not a fan of kale..I think it tastes like dirt. I really wish baby spinach was still trendy because that, I like. The great news is that if you're not a fan of dirt..err..kale, this is a great way to eat it without actually having to taste it.  The soup is hearty, filling and a great meal on those cold winter days.  

Kale and Quinoa Minestrone Soup Recipe 
from elizabethrider.com

Prep time: 20 min
Total time: 40 min
Serves 6-8

• 2 Tbsps extra virgin olive oil
• 1 small yellow or white onion, chopped small
• 1 large carrot, chopped small
• 2 ribs of celery, chopped small
• 1 large bay leaf
• 1 tsp dried basil (or 1-2 Tbsp fresh, finely chopped)
• 1/2 tsp dried oregano
• 3 cloves garlic, finely chopped or pressed
• 1 28 oz can of crushed or diced tomatoes (including juices)
• 1 can of garbanzo beans (drained and rinsed)
• 1 quart of vegetable or organic chicken stock
• 1 tsp red wine vinegar
• 1 bunch laticino kale (Tuscan kale), stemmed and chopped into 1 inch pieces
• 1/2 cup dried quinoa, prepared according to package instructions
• fine sea salt
• fresh group black pepper
• purified water

Heat the olive oil in a large soup pot over medium high heat.  Add the onions, carrots, celery, bay leaf, a large pinch of sea salt and pinch of black pepper and sauté 5-6 minutes until the veggies are soft.  Add the garlic, dried basil, and oregano and continue to sauté for another 2-3 minutes until very fragrant.  (If using fresh basil, wait to add until you add the kale.)  Garlic burns easily, so watch it carefully or reduce the heat until you add the liquid.  Add the tomatoes with their juices and cook another minute.  Then, add the beans, stock, 2 cups of purified water; turn the heat to high to let it come to a boil for one minute.  Reduce the heat to medium low, then add 1 tsp of red wine vinegar plus all of the cooked quinoa and chopped raw kale.  Cook 5 minutes then turn off the heat.  Allow the kale to wilt for another 10 minutes.  Discard the bay leaf.  Serve immediately, or cool to room temperature to freeze or refrigerate.  

*I used frozen baby kale in my recipe and fire roasted diced tomatoes for a subtly smokey flavor.