Fast, simple and delicious. Just the thing for those busy fall days!
|4 c||vegetable stock|
|1 c||onion (diced)|
|1 t||garlic (minced)|
|2 c||red kidney beans (cooked)|
|2 c||greens (spinach, kale, or chard, chopped)|
|2 c||rotisserie chicken (diced - optional)|
|black pepper (freshly ground)|
|salt (to taste)|
|2 c||navy beans (cooked)|
Combine the stock, onions and quinoa with the oregano, garlic and bay leaf in a large saucepan and bring to a boil.
Reduce to a simmer, cover, and cook for 15 minutes. Remove lid and stir in the beans and spinach.
Cook until greens are wilted. If using, stir in the chicken. Season with salt and pepper.
Drizzle with olive oil and serve.