I made this soup a couple weeks ago, and I really enjoyed it. It reminded me of a minestrone soup, but with kale and quinoa. I love tomato-based broths, and the addition of fresh cherry tomatoes gave it a really great flavor. Also adding the quinoa made the soup a little thicker too.

The only miss for me was using dry beans. I have never worked with dry beans, the recipe calls for soaking them for 2 hours. Unfortunately for me, the beans were still very dry once they were cooked in the soup. A friend of mine said to soak them overnight. With that said, when I make this again I will be using canned beans. This soup is perfect with a really hearty crusty piece of bread and a good dollop of butter. I wish I had some leftovers right now for this rainy L.A. day.

{photos by me, recipe via}