1 large carrot, cut into 1/2-in. pieces (about 1 cup)
3 ribs celery, cut into 1/2-in. pieces (about 1 cup)
2 15.5-oz. cans cannellini beans, drained and rinsed
1 tablespoon ground cumin
1 teaspoon kosher salt
4 cups low-sodium vegetable broth
1 cup chopped lacinato kale (about 2 oz.)
1/2 cup uncooked white quinoa, rinsed
1 tablespoon chopped fresh oregano
Calories per serving 224
Fat per serving 7g
Saturated fat per serving 1g
Cholesterol per serving 0mg
Fiber per serving 8g
Protein per serving 8g
Carbohydrates per serving 33g
Sodium per serving 480mg
Iron per serving 3mg
Calcium per serving 92mg
How to Make It
Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in beans, cumin, and salt; cook, stirring often, until toasted and fragrant, about 3 minutes.
Add broth; increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced, about 6 minutes. Stir in kale and quinoa; cover and cook until kale and quinoa are tender, about 15 minutes. Stir in oregano.
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