A rare combination of flavors incorporated in a beautiful way to give you an enchanting experience!


2 tablespoons olive oil

1 large white onion, diced (about 2 cups)

1 large carrot, cut into 1/2-in. pieces (about 1 cup)

3 ribs celery, cut into 1/2-in. pieces (about 1 cup)

2 15.5-oz. cans cannellini beans, drained and rinsed

1 tablespoon ground cumin

1 teaspoon kosher salt

4 cups low-sodium vegetable broth

1 cup chopped lacinato kale (about 2 oz.)

1/2 cup uncooked white quinoa, rinsed

1 tablespoon chopped fresh oregano


Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, about 8 minutes.

Stir in beans, cumin, and salt; cook, stirring often, until toasted and fragrant, about 3 minutes.

Add broth; increase heat to high and bring to boil.

Reduce heat to medium-low and simmer until slightly reduced, about 6 minutes. Stir in kale and quinoa; cover and cook until kale and quinoa are tender, about 15 minutes.

Stir in oregano.