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Happy Foodie Tuesday!

The weather has suddenly turned cold which means I have officially switched over to soup mode. There’s nothing like a hot bowl of soup to warm you up in the winter, and every spoonful is packed with amazing vitamins and nutrients to keep you healthy. Take that flu season!

Ingredients:
– 1 can organic kidney beans
– 1 can organic northern beans
– 4 cups vegeatable broth
– 4 cups water
– leaves of 3 sprigs of thyme, or 1 tablespoon dried
– 3 – 5 leaves of sage, chopped, or 2 teaspoons dried
– 2 -3 teaspoons smoked paprika (I substituted chili powder here)
– 3 bay leaves
– 1 yellow onion, diced
– 2 garlic cloves, minced
– 1 can (15oz) crushed canned tomatoes with juice
– 2 carrots, sliced
– 1 bunch Tuscan kale (about 4 loose cups), roughly chopped and stems removed
– a pinch or two of red pepper flakes
– 1/2 cup uncooked quinoa pasta

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1. In a large pot, add your two types of beans, rinsed and drained.

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2. Next add the thyme, sage, bay leaves and smoked paprika (or chili powder).

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3. Add vegetable broth, carrots, onion, garlic, tomatoes and water. Bring to a boil, cover and simmer for 30 minutes. Skim off any foam as needed.

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4. After 30 minutes, add in kale and red pepper flakes and simmer for 5 minutes.

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5. Lastly add in the pasta, cook 7 more minutes, taste for seasoning and serve. Serve with some fresh cracked pepper and a drizzle of olive oil if you like. Pairs well with crusty bread. Serves six generously.

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Enjoy!

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