White Bean, Quinoa and Kale Stew with Fennel

White Bean, Quinoa And Kale Stew with Fennel

1 teaspoon olive oil
1 onion, chopped
1/2 lb fennel, cored and chopped
1 teaspoon salt
4 cloves garlic, minced
2 medium carrots (200g), peeled, diced medium
2 medium  parsnips (150g), peeled, diced medium
1/2 teaspoon fennel seed, crushed (hmm, I didn’t crush it, oops!)
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Fresh black pepper, to taste
8 cups vegetable broth
1.5 lb sweet potato, chopped (peeling is optional)
1 cup dry quinoa (or less!)
1/2 lb kale, stems finely chopped and leaves thinly sliced
1.5 cups cooked white beans (I used Rancho Gordo’s Yellow Eye Bean but any white bean – Great Northern, white kidney, baby lima, etc, would do)
2 tbsp lemon juice (half a lemon)

1. Heat oil a large soup pot over medium high heat. Saute onion and fennel with salt for about 3 minutes. Add garlic,  stirring to not let it burn, for about one minute. Add carrot and parsnip, along with the herb blend (fennel seed, marjoram, thyme, rosemary), turn heat up to high and saute for a few seconds.

2. Add vegetable broth, sweet potatoes, quinoa and kale stems. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 15 minutes, until potatoes and quinoa are tender. Add kale and beans, and stir frequently until kale is wilted. Cover and simmer for 5 more minutes. Add lemon juice, to taste, and adjust the salt and pepper.

Serves 8.
#vegan
http://tastespace.wordpress.com/2011/11/21/white-bean-quinoa-and-kale-stew-with-fennel/