| Serves 8–10 | Total time: 1 hour |
| Ingredients » 1 oz. Extra-Virgin Olive Oil (EVOO) » 2 cups Leeks, trimmed & thinly sliced » 1 tsp. Salt, Kosher » 4 cloves Garlic, thinly sliced » 1 tsp. Fennel, fresh » 1 tsp. Marjoram, dry » 1 tsp. Thyme, dry » 1/2 tsp. Rosemary » 1 Carrot, peeled, quartered, & thinly sliced » 2 Parsnips, peeled, quartered, & thinly sliced » 2 Limes, zested & juiced » 8 cups Vegetable Stock » 1.5 lbs. Yukon Gold Potatoes, small dice » 1 cup Dry Quinoa » 1 bunch Kale, stems removed & cut into bite-size pieces » 15 oz. Cannellini Beans, canned & drained » Salt (kosher) to taste |
| Instructions Preheat a medium Dutch oven or large pan. Add Extra Virgin Olive Oil, Leeks, and Salt to the pan and sauté for about 5 minutes or until Leeks are beginning to become tender. Add Garlic, Herbs, Carrot, and Parsnip and sauté for another 5 minutes. Add Lime Juice and Zest, Stock, Potatoes, Quinoa, and Kale. Cover and bring to a simmer over medium heat. Simmer for about 20 minutes or until Potatoes and Quinoa are tender. Add Beans and stir to incorporate. |
Quinoa and Kale Stew
with Cannellini Beans