Spicy White Bean, Beef & Quinoa Soup with Tomatoes & Kale

8 c water
1-14 oz. can diced tomatoes
1 lb extra lean ground beef
1 can cannellini beans
1/2 c uncooked quinoa
2 c chopped fresh kale
1 c diced yellow onion
2 T olive oil
4 large garlic cloves, minced
1 T sea salt
1 t rosemary
1 t oregano
1 T crushed red chile flakes
Salt & pepper to taste

Original recipe is found here: http://www.poorgirleatswell.com/2010/10/pfb-6-recipe-spicy-white-bean-beef-amaranth-soup-with-tomatoes-kale.html I made some adjustments, like quinoa instead of amaranth.

Heat a large soup kettle and add the olive oil, garlic and onions. Cook over medium heat until fragrant and the onion starts to turn translucent but doesn’t brown. Add the salt, chile flakes, rosemary and oregano, and saute for one more minute. Next, add the ground beef and cook until just lightly browned, about 4 minutes or so. Add the tomatoes and water and bring to a low boil. Simmer uncovered for 5-6 minutes to allow the flavors to incorporate, then check for seasonings and adjust according to taste. Add the quinoa and beans, stir and continue to simmer for another 10-15 minutes, or until quinoa is cooked through. Add the kale, remove from heat. Serve.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user TEENTABEAN.