Is it a soup? Or a stew? We could have a long debate about it…But we are more into just enjoying this fantastic recipe! ⠀
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Time: 50min ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Servings: 4 up to 6 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Difficulty: easy⠀⠀⠀⠀⠀
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Ingredients: ⠀⠀⠀
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1 cup of cooked #QuintaQuinoa ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large can of diced tomatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 cups of water or vegetable broth ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 can of white beans rinsed and drained ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup of chopped kale ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 medium, square chopped onion ⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 peeled, square chopped carrots ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 chopped celery stalks ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup (for soup) or 2 cups (for stew) of seasonal vegetables, all chopped. We are thinking of a mix of zucchini, yellow squash, bell pepper, and sweet potato ⠀⠀⠀⠀⠀⠀⠀⠀⠀
6 garlic cloves, minced or pressed ⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 tablespoons of olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt and pepper to your taste ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Optional: a pinch of red pepper flakes ⠀⠀⠀
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Preparation: ⠀⠀⠀⠀
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1. Warm the olive oil in a soup pot, at medium heat. Once it’s hot, add the chopped onion, carrot, veggetables, celery, and salt. Cook it until the onion is soft and clear ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Add the garlic (and, as an extra, you can use a pinch of thyme). Cook and stir it for a few minutes, and then add the diced tomatoes (juice included). Keep stirring it ⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Pour the cooked Quinta® Quinoa and the water/broth. Add a teaspoon of salt, pepper (don’t be greedy), and the optional red pepper flakes ⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Hit the heat up and bring it to boil, then cover half of to pot and reduce the heat to low for 25 minutes. Uncover it and add the beans and chopped kale. Keep simmering for 5, up to 10 minutes, or until the beans are as soft as you want them to be. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Remove the pot from the heat, taste it, and correct salt and pepper if needed. ⠀⠀⠀⠀
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And that’s it! As with any soup, it tastes better the next day. And it turns to be an incredible leftover! Are you team soup or team stew? Recipe credit: @cookieandkate
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