Tuscan White Bean and Kale Stew

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cans cannellini beans, drained and rinsed
• 1 can diced tomatoes
• 4 cups vegetable broth
• 6 cups kale, chopped
• 2 teaspoons thyme, dried
• 1 teaspoon oregano, dried
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup quinoa, uncooked

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat.

2. 2

   Add the diced onion and sauté for 5-7 minutes, until translucent.