Ingredients:
• 2 Tbs. Koroneiki EVOO
• 1 garlic clove
• 1-10 oz. bag of chopped kale
• 1-32 oz. can/container vegetable broth
• 3 cups water
• 1-15 oz. can cannellini beans
• 1/2 to 1 tsp. Sel Gris sea salt (to taste)
• 1/2 tsp chili powder 1/4 tsp. black pepper
• 1/4 tsp. allspice
• Pinch of cayenne (optional)
• 1/2 c. raw quinoa
Preparation: In a large soup pot, sautee garlic and kale in olive oil at medium heat for about 5 minutes. Add vegetable broth, water, beans, salt and spices. Bring to a boil, add quinoa and simmer for 20 minutes. Serve with warm crusty bread.
*An original Carter & Cavero recipe adaptation from homecooking.com
