Quinoa, Kale, Navy Bean Soup

I made this soup for dinner in March and although my husband liked it, the kids were not so hip on all the kale. I usually get them to eat kale in the mornings by throwing it into their fruit smoothies, but in soup, it's pretty noticeable. Basically, what I did here is saute about 1 cup diced carrots, potatoes, and parsnips (leave out the parsnips if you haven't got them or don't like them) in about 1 Tblsp. olive oil. When the root veggies are getting tender, set them aside and saute some onion.

In another small saucepan, make up 1 cup of quinoa according to the package instructions. Set aside once done.

In a soup pot, add two cartons of Imagine No Chicken Broth. To that add one can of rinsed navy beans, or canellini beans, or another white bean if your prefer. Get the broth boiling, then add a handful of kale -- I would snip the pieces quite small with cooking scissors prior to adding. Add in the root veggies and onion and add in the cooked quinoa. Season to taste.