Superfood Soup with Kale and Quinoa

    • Prep:

      15 min.

    • Total:

      30 min.

  • Makes

    6-8 Servings

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Kale, Quinoa and San Marzano tomatoes star in our February Superfood Soup! Taste the goodness of the Mediterranean thanks to Olive Oil and fresh herbs.  Winter nights are chilly so don’t forget to grab a warm hunk of bread and spread the goodness of Olivio Buttery Spread.  You may just need the energy for shoveling the last of winter’s snow:)

Ingredients

  • 2 Tbs Olive Oil
  • 1 lb Sweet Italian Sausage, casing removed
  • 1 medium onion, finely chopped
  • 1 Tbs Thyme, minced
  • 4 cloves Garlic, minced
  • 1/2 cup Quinoa, dry
  • 1 large can (29oz) DOP San Marzano Tomatoes, crushed
  • 4 cups Chicken Stock
  • 2-3 cups Kale, coarsely chopped
  • salt/ pepper to taste
  • Crusty Bread for dipping
  • Your favorite Olivio Buttery Spread for your bread!

 

Preparation

  1. In a large, heavy bottomed pot or Dutch Oven, heat Olive Oil on medium heat.  Add the sausage and brown 3-5 minutes, breaking into bite size pieces with a wooden spoon about the size of a nickel or quarter. Season with a pinch of salt.
  2. Add onion and sauté for an additional 3 minutes or until onion begins to become translucent.
  3. Add thyme and garlic.  Sauté 2 minutes.
  4. Add dry quinoa to the Dutch Oven and stir to moisten.  By adding the quinoa before the cooking liquid, the grain will have the opportunity to absorb additional flavor.
  5. Add tomatoes and chicken stock and simmer 10 minutes or until the quinoa grain has cooked through.  Add kale and cook for an additional 5 minutes.  Taste for seasoning and adjust with salt and pepper.
  6. Serve in deep bowls with a piece of hearty bread or homemade focaccia and Olivio Buttery Spread.

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