Tomato Basil Quinoa Soup with Kale

Tis the season for me to be perpetually cold. As a dedicated beach bum, winter can be a difficult time of year, so I am constantly seeking out ways to get back to a state of warmth. One of the most comforting ways to kill the chill, aside from a warm latte, is none other than a comforting bowl of soup. The idea for this recipe came from my source of constant inspiration - Whole Foods, where Tomato Pesto Quinoa soup has earned a spot at the soup counter. From the moment I saw the new offering, I knew I had to have it and the first bites on a cold evening did not disappoint.

My own rendition of the soup includes some supplemental green in the form of kale and while I can't claim to have found the secret to WF's amazing soup, I was quite pleased with the outcome of my kitchen experiment.
I hope you aren't sick of the familiar sight of quinoa on the back burner, but it has found its way into yet another therapeutic dish.
The recipe:
1/3 cup quinoa, rinse in strainer well
1 tsp. salt
1 cup water
1 (28-ounce) can crushed tomatoes in puree
2 tablespoons extra-virgin olive oil
l 1/2 cup chopped white onions
2 garlic cloves, minced
½ teaspoon freshly ground black pepper
1 teaspoon sugar
2 cups chicken broth (if you are buying it, get organic)
3 cups kale
1 cup loosely packed fresh basil leaves
2 tablespoons freshly grated Parmesan cheese

In a small saucepan, combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the water is absorbed and the grains are translucent and begin to uncoil. Set aside.

In a saucepan, heat the oil over medium-high heat. Stir in the onions, garlic, pepper, and sugar and sauté for 5 to 6 minutes, or until the onions are tender and light golden.

Stir in the crushed tomatoes and broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 15 minutes, or until the soup is slightly thickened. After about 10 minutes add in kale.

To serve, fluff the quinoa with a fork and stir into the soup along with the basil. If desired, add additional salt, pepper, dried basil to taste. Top each serving with about 1 tablespoon of parmesan and basil leaves to taste.