Lunch

Creamy Kale, Cannellini and Quinoa Soup is for Lunch.

Creamy Kale, Cannellini and Quinoa Soup takes several minutes to prepare.

Creamy Kale, Cannellini and Quinoa Soup takes several minutes to cook.

Creamy Kale, Cannellini and Quinoa Soup makes 10 servings.

The ingredients for Creamy Kale, Cannellini and Quinoa Soup are:

Carrots, raw, 1 cup, chopped (remove)
Onions, raw, 1 cup, chopped (remove)
Celery, raw, 1 cup, diced (remove)
Olive Oil, 2 tbsp (remove)
Thyme, ground, 1.5 tsp (remove)
Oregano, ground, 1 tsp (remove)
Garlic, 3 cloves (remove)
Cannellini Beans (Bush's Best), 1.75 cup (remove)
Kale, 3 cup, chopped (remove)
*Quinoa, Bob's Red Mill, 0.5 cup (remove)
*Del Monte Petite Cut Diced Tomatoes, 1.5 cup (remove)
6 cups veggie broth

Here is how you make Creamy Kale, Cannellini and Quinoa Soup:

Add oil to pan, along with all seasonings. Stir-fry carrots, onions and celery. After about 5 minutes add tomatoes, and 6 cups veggie broth. After 5 minutes, add beans. Then after 5 more minutes, add quinoa. Wait about 10 minutes, add kale. Wait about 10 minutes, then puree in batches. Season with salt (I used about 1 tsp).Serving Size: Makes 10 servings, 1 cup eachNumber of Servings: 10Recipe submitted by SparkPeople user JUEXIN.

The nutritional information for Creamy Kale, Cannellini and Quinoa Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 121.4

• Total Fat: 3.5 g
• Cholesterol: 0.0 mg
• Sodium: 200.5 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 5.8 g
• Protein: 5.2 g

The dietary needs meet for Creamy Kale, Cannellini and Quinoa Soup is Low Fat