LAKE COUNTY PUBLIC HEALTH PREVENT. PROMOTE. PROTECT. Happy National Nutrition Month from your Lake County Public Health staff! This delicious and hearty soup is one you'll want to put into your recipe rotation. It's packed with nutrient dense ingredients like kale, high in vitamins A, C and K; cannellini beans which provide fiber and protein and iron; and quinoa which provides high-quality protein, fiber, lignans (linked to good heart health), and magnesium. This recipe is gluten-free for those with allergies and is vegan for those aiming to eat more plant-based foods. White bean, Quinoa and Kale Soup Ingredients 2 tablespoons olive oil 1 white onion, diced 4 cloves garlic, minced 2 carrots, diced 3 ribs celery, diced 2 cans cannellini beans, drained and rinsed 1 tablespoon ground cumin 1 teaspoon dried oregano 1 teaspoon kosher salt 4 cups low sodium vegetable broth 2-4 cups thinly sliced kale 1/2 cup uncooked white quinoa, rinsed Directions Heat oil in a Dutch oven or large stock pot over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add garlic and cook for about 30 seconds, until fragrant. Stir in beans, cumin, oregano, and salt; cook, stirring often, until toasted and fragrant, about 3 minutes. Add broth and increase heat to high. Once the soup comes to a boil, stir in the quinoa and reduce the heat to medium-low. Cover and let simmer until quinoa is tender, about 15 minutes. Stir in kale and cook until wilted and tender, about 5 minutes. Recipe obtained from shenandoahsugar.blogspot.com and submitted by Gina Lozar, RD, LN, CLC at Lake County WIC LAKE COUNTY PUBLIC HEALTH PREVENT . PROMOTE . PROTECT . Happy National Nutrition Month from your Lake County Public Health staff ! This delicious and hearty soup is one you'll want to put into your recipe rotation . It's packed with nutrient dense ingredients like kale , high in vitamins A , C and K ; cannellini beans which provide fiber and protein and iron ; and quinoa which provides high - quality protein , fiber , lignans ( linked to good heart health ) , and magnesium . This recipe is gluten - free for those with allergies and is vegan for those aiming to eat more plant - based foods . White bean , Quinoa and Kale Soup Ingredients 2 tablespoons olive oil 1 white onion , diced 4 cloves garlic , minced 2 carrots , diced 3 ribs celery , diced 2 cans cannellini beans , drained and rinsed 1 tablespoon ground cumin 1 teaspoon dried oregano 1 teaspoon kosher salt 4 cups low sodium vegetable broth 2-4 cups thinly sliced kale 1/2 cup uncooked white quinoa , rinsed Directions Heat oil in a Dutch oven or large stock pot over medium heat . Add onion , carrot , and celery and cook , stirring occasionally , until vegetables are tender , about 8 minutes . Add garlic and cook for about 30 seconds , until fragrant . Stir in beans , cumin , oregano , and salt ; cook , stirring often , until toasted and fragrant , about 3 minutes . Add broth and increase heat to high . Once the soup comes to a boil , stir in the quinoa and reduce the heat to medium - low . Cover and let simmer until quinoa is tender , about 15 minutes . Stir in kale and cook until wilted and tender , about 5 minutes . Recipe obtained from shenandoahsugar.blogspot.com and submitted by Gina Lozar , RD , LN , CLC at Lake County WIC