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Mmm okay. This is one of my absolute favorite fall soups. I am so so so excited to share this. Honestly, I am just going to share the base and then some suggestions on what to add in. I've mentioned this before but cooking is a form of expression which is why think following recipes are not always the way to go. 

I bought all of these organic, local ingredients for under $35 at the Union Square market by the way. I wish it was easier for people all over the world to have access to these resources. I love buying straight from the farmer. It makes consuming their hard work that much more amazing. 

Okay here we go: 

- 1 scant cup of your favorite quinoa

- 1 bunch of kale (preferably lacinato) chopped

- 1 can of diced tomatoes (28oz) drained

- 1 yellow onion, diced

- 1 can of northern beans, drained 

- 6 cloves of garlic, pressed

- your choice of root vegetables! I used honey nut squash, sweet potato, carrots (you can use pretty much anything. I think celery would taste amazing, zucchini, beets)

- 2 cups of vegetable broth

- 2(ish) cups of water (less water if you want it to be stew like)

- salt

- pepper

- red pepper flakes

To start, dice and chop our vegetables and onion. Heat up your dutch oven or pot with olive oil. Add the vegetables and onion to the pot. Cook for about 7 minutes, until the onions start to look translucent. Add garlic, stir frequently until fragrant (about 1 minute). Add the drained diced tomatoes, stir for about 2 minutes.  Add some salt and pepper. Add broth and water. Bring to a simmer. Add a dash of pepper flakes. Cover and let cook for 25 minutes. Add beans, stir in. Add more pepper flakes (if you like spice). Add kale and stir in. Wait 3 minutes and then serve! 

Add micro greens to the top if you wish. Season with more salt if you would like. And have fun!

*Noted ginger is pictured, I decided to not use it in the end. Enough flavors are going on. But it looked awesome in the photo. 

xx Lindsay