Creamy Italian Quinoa Kale Soup

 Creamy Italian Quinoa Kale Soup

A new edition to my soup repertoire!  I had mouth surgery on Monday and can freely eat soup every day all day without anyone judging me!  It is refreshing.  This one was quick and easy to throw together.  I will happily eat it for days! Hubby said it was not one of his favorites, but I never expected quinoa and kale to make his top list.  I am perfectly fine with keeping it all for myself!

Ingredients:

• 2 T extra virgin olive oil
• 1/2 medium onion, diced (I actually used red and white onions but any onion will do)
• 4 medium carrots, peeled and diced
• 4 garlic cloves, minced
• 1 quart chicken stock or broth
• 1 15 oz can chickpeas, drained and rinsed
• 1 1/4 cups quinoa, rinsed 
• 1 14.5 oz can fire roasted tomatoes (do not drain)
• 1 8 oz can tomato sauce
• 1 T Italian seasoning
• 1/4 tsp red pepper flakes (more if you like it spicy)
• 1 bunch curly leaf kale, removed from stalks and roughly chopped (can substitute spinach)
• 1 13.5 oz can premium coconut milk (not the sweetened, just full fat coconut milk - can substitute half and half or heavy cream)
• Salt and pepper to taste
• Freshly grated parmesan cheese 

Directions:

Heat EVOO in large soup pot or dutch oven over medium high heat. Add onion and carrots and saute until vegetables are soft.  Add garlic just at end of cooking and season with salt and pepper.

Add the chickpeas and quinoa and cook for another couple of minutes to toast quinoa slightly. Add stock, tomatoes, tomato sauce and Italian seasoning and stir well.  Bring to a boil, reduce heat and simmer for 20-25 minutes.  Soup will be very thick.  Be sure to stir often so quinoa doesn't burn or stick to bottom of the pan.

Stir in kale and coconut milk, stir well and put lid on pot for a few minutes to wilt the kale.  Adjust seasonings as needed.  Top with parmesan cheese. Delicious!! 

Adapted from Platings and Pairings.