quinoa and vegetable soup

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup diced carrot
• 1/2 cup chopped celery
• 2 tablespoons dried parsley
• 1 teaspoon dried basil
• 1 bay leaf
• 1 pinch dried thyme
• 2 (32 ounce) cartons chicken broth
• 1 (28 ounce) can crushed tomatoes
• 2 cups shredded cabbage
• 1 (15 ounce) can light red kidney beans, drained
• 1/2 cup quinoa
• 1/2 cup grated parmesan cheese (optional)

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• heat olive oil and butter in a large pot or dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. reduce heat and simmer until heated through, 10 minutes.
• stir cabbage, kidney beans, and quinoa into the soup. cover and simmer until quinoa is tender, 30 minutes. garnish each serving with parmesan cheese.