Italian Bean Soup

Here's a 100% original recipe. I love this soup. It is hearty and full of flavor, not to mention the fact that it is bursting with nutrition. You've got the amino acids and complete protein from the quinoa, the nutrition of the homemade chicken stock, the vitamins and minerals found in the carrots and kale, the antibacterial properties in the onions and garlic, etc. Basically this soup is the perfect soup for eating in the winter because it is full of immune boosting foods! Serve this alongside a piece of crusty, whole grain bread and you've got yourself a meal.

(Not the best photo, but it was dark outside...I promise, it's delicious)

Italian Bean Soup

1 cup quinoa, soaked
4 cups chicken or vegetable stock
2 tablespoons olive oil
3 carrots, chopped
1 onion, chopped
3-4 leaves kale, torn into pieces
1 cup black beans, cooked (1 can)
1 cup garbonzo beans, cooked (1 can)
2 cans diced tomatoes
1+ cups of additional water 
salt & pepper, to taste
garlic, to taste (3-4 cloves)
2 tablespoons italian seasoning
romano/parmesan cheese, for garnish

Soak quinoa overnight by putting 1 cup quinoa, 1 cup water, and 1 tablespoon lemon juice in a bowl. When ready to make the soup, add 1 cup of water to pot and pour in soaked quinoa. Cook until water is mostly absorbed. Meanwhile, in a large pot, saute carrots, onions, and kale in olive oil until slightly tender. Add the chicken stock, cooked quinoa, beans, tomatoes, salt/pepper, garlic, and italian seasoning. Add additional water if it needs to be more "soupy." Simmer soup until it is nice and hot. Serve in bowls topped with freshly grated cheese.