A healthy, low calorie and easy-to-make soup, using just one pot.
Chop the onion and carrots. Mince the garlic. With a large sharp knife remove the fibrous stems from the kale leaves. Wash well and chop
In a large soup pot, heat the EVOO. Sauté the onion, garlic and carrots until onion is translucent, about 5 minutes.
Add broth, bay leaves, thyme and quinoa. Simmer on medium heat for 30 minutes.
Add the kale and let simmer for an additional 5 minutes until kales starts to wilt. Remove bay leaves and ladle hot into soup bowls. Serve immediately.
Many recipes call for a can of white navy or Cannellini beans.