I felt like having soup after my workout this evening, so pulled out a bunch of odds and ends from the produce drawer.

• 2 stalks celery
• 1/2 medium onion
• 1 large carrot
• 2 cloves garlic
• 1 bunch of lacinato kale
• 6 leaves of napa cabbage
• 1 can chick peas
• 1/4 cup quinoa

1. Sautee all the veggies in olive oil, added the chick peas and quinoa and added enough water to cover the contents of the pot.
2. Allow the veggies to simmer long enough for the quinoa to cook (approximately 15 minutes).
3. Turn off the heat and run your immersion blender through the soup. The leftovers will be great as a pasta sauce or on rice with steamed veggies.