Quinoa and Vegetable Soup

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1onion, chopped
  • 1 clove garlic, minced
  • ½ cup diced carrot
  • ½ cup chopped celery
  • 2 tablespoons dried parsley
  • 1 teaspoon dried basil
  • 1bay 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
  • ½ cup quinoa
  • ½ cup grated Parmesan cheese(Optional)
  • Directions

  • Step 1

    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.

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  • Step 2

    Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

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