Kale and Quinoa Minestrone Soup

The weather is finally cooling down and I am ready to make soup!  I've been wanting to start eating kale and quinoa so I was excited to find this soup recipe on Pinterest.   I made a few changes to the recipe and it turned out amazing!  John and I have been trying to eat healthy and this soup is so good for you. 

1 tbsp olive oil
1-1/4 cups chopped onion (about 1 medium-large onion)
1-1/4 cups chopped carrots (about 2 medium carrots—no need to peel)
1 cup chopped celery (about 2 large stalks)
4 cloves garlic, minced or pressed
8 cups prewashed and cut kale
1 14.5-oz can diced tomatoes, undrained
2/3 cup quinoa (I used Bob's Red Mill Organic Whole Grain Quinoa.  It's high in protein and fiber and sooo healthy for you.  I found it at Sprout's but I know Whole Foods also carries this brand).
8 cups reduced-sodium vegetable broth (I used chicken broth)
1-1/2 tbsp Italian herb seasoning
1 19-oz can cannellini beans, rinsed and drained (I used black beans)
I also added 2 links of Italian chicken sausage, 1 sweet and 1 hot (for the husband)!

1. Heat oil in a large heavy pot over medium-high heat until hot. Add onion, carrots, celery and garlic. Cook and stir 5 minutes. Add kale and cook and stir 1 minute.
2. Add the tomatoes with juice, quinoa, broth, and herbs and simmer, uncovered, stirring occasionally, until quinoa is cooked, about 20 minutes.
3. Brown sausage separately then add to pot.

I served this soup with whole grain cornbread muffins.