Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Kale and Cannellini Bean Soup
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1 10-ounce package chopped kale
- 1 32-ounce container organic vegetable broth
- 3 Cups water
- 1 15-ounce can organic cannellini beans
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon chili powder
- 1/4 Teaspoon allspice
- 1 Pinch of cayenne
- 1/2 Cup raw quinoa
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