Vegetable Quinoa and Kale Soup

Heat the olive oil in a Dutch oven or large pot. Chop up the bacon and brown; remove with a slotted spoon.

To the same pot add onion, carrots, celery, bay leaves, sage, red pepper flakes and a pinch of salt and pepper. Saute on medium-low for 5 minutes. Add broth and bring to a boil; reduce heat, cover and simmer 10-15 minutes, or until vegetables are tender.

Return to a boil and stir in quinoa; reduce heat, cover and simmer 5 minutes. Add beans, kale and broccoli and simmer covered for 15 minutes more. Stir in the reserved bacon and taste for seasoning, adding salt and pepper if desired. Turn off the heat (replace cover) and let sit for 10 minutes.