Vegetable Quinoa And Kale Soup

• 1 Tablespoon Olive Oil
• 3 slices Turkey Bacon
• 1 Onion, Chopped
• 3 Carrots, Chopped
• 2 stalks Celery, Chopped
• 2 Bay Leaves
• 1 teaspoon Sage
• 1 pinch Red Pepper Flakes
• Salt And Pepper
• 7 cups Chicken Broth
• 1/2 cups Quinoa, Uncooked
• 15 ounces, weight Great Northern Beans, Rinsed And Drained
• 2 cups Kale, Stems Removed And Chopped
• 2 cups Broccoli, Cut Into Medium Florets

1. Heat the olive oil in a Dutch oven or large pot. Chop up the bacon and brown; remove with a slotted spoon.
2. To the same pot add onion, carrots, celery, bay leaves, sage, red pepper flakes and a pinch of salt and pepper. Saute on medium-low for 5 minutes. Add broth and bring to a boil; reduce heat, cover and simmer 10-15 minutes, or until vegetables are tender.
3. Return to a boil and stir in quinoa; reduce heat, cover and simmer 5 minutes. Add beans, kale and broccoli and simmer covered for 15 minutes more. Stir in the reserved bacon and taste for seasoning, adding salt and pepper if desired. Turn off the heat (replace cover) and let sit for 10 minutes.

olive oil, turkey bacon, onion, carrots, stalks celery, bay leaves, sage, red pepper, salt, chicken broth, quinoa, weight great northern beans, broccoli

Taken from tastykitchen.com/recipes/soups/vegetable-quinoa-and-kale-soup/ (may not work)