Quinoa, White Bean and Kale Stew

theppk.com

Eric Wysocki

1 teaspoon olive oil

2 cups leeks, thinly sliced (white and green parts)

1 teaspoon salt

4 cloves garlic, minced

1 large carrot, peeled, diced medium

1 large parsnip, peeled, diced medium

8 cups vegetable broth

1 ½ pounds yukon gold potatoes, diced medium

1 cup dry quinoa

1 15 oz can white beans, drained and rinsed

1 bunch kale (about a pound), rough stems removed, torn into bite sized pieces

subheading: Herb blend:

½ teaspoon fennel seed, crushed (see crushing fennel tip)

1 teaspoon dried majoram

1 teaspoon dried thyme

½ teaspoon dried rosemary

Fresh black pepper, to taste

Directions at theppk.com

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