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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!

– 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

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

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

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.

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

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.