For those of you who don’t know, I have 2 children – Ava, 10 and Jacob, 7. Jacob actually ENJOYS healthy foods. He loves fruits and vegetables and most of the healthy fare I create. Ava, on the other hand, could never eat a fruit or vegetable again for the rest of her life and not think twice. She doesn’t DISlike them, but doesn’t look forward to them either.
Everytime I try out a new healthy recipe, I have 3 markers to gauge it’s success – Brian (my hubs), Ava & Jake.
Getting the thumbs up from Brian is the easiest. He likes the majority of healthy dishes I serve.
Getting the A-OK from Jacob is tougher, but I can win his approval somewhat easily.
Getting Ava to approve, however, is much more of a challenge. When she says she likes one of my dishes I feel like I’ve won the lottery!
Why am I telling you all of this?
Because I’m about to share a recipe with you that is not only Ava approved, but Ava preferred!
She absolutely loves my white bean and kale soup/stew. It actually shocked me because of all dishes, I never thought one with kale, beans, and quinoa in it would even come close to being a hit.
But the bottom line is that when she asks what’s for dinner and I tell her it’s ‘my yummy healthy soup’ I get a passionate “YES!” from her.
What I especially love about this soup is that it has quinoa in it which makes it hearty. I like to pair it with a side salad and voila! Dinner is served!
So without further ado, I present:
(Ava Approved) White Bean & Kale Soup/Stew
- 1 Tablepoons extra-virgin olive oil
- 3 stalks celery, chopped
- 1 cup carrots, chopped (about 3-4 medium carrots)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry quinoa (make sure to rinse it)
- 3 cups water
- 5 cups chicken broth (You can also use vegetable broth)
- Two 15-ounce cans cannellini beans (white kidney beans),
- One large bunch kale (I usually use an entire pre packed plastic container they sell in the supermarkets), deveined and torn into pieces
- 1/4 cup almond milk, optional (can also use regular milk or heavy cream)
- 1 teaspoon onion powder
- 1 teaspoon celery powder
- Salt and pepper, to taste
- In a sauté pan, heat the olive oil over medium heat for one minute.
- Add the onions, carrots, and celery and cook for about 4 to 5 minutes, or until onions are softened. Stir constantly.
- Add the garlic and cook for another minute, stirring constantly. Remove from heat and set aside.
- Meanwhile, in a large pot add the the water, chicken broth, and quinoa and bring to a boil.
- Add the cooked vegetables to boiling water/broth. Reduce the heat to medium-low and let simmer for about 30 minutes.
- Add the beans, kale, almond milk, celery powder, and onion powder and cook, stirring frequently, until the kale is wilted, about 10-15 minutes. Feel free to add more broth if you like a thinner consistency.
- Add salt and pepper to your liking.