Name: Quinoa and Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Butter - 2 tablespoons; Onion, chopped - 1; Diced carrot - ½ cup; Chopped celery - ½ cup; Garlic, minced - 1 clove; Chicken broth - 2 (32 ounce) cartons; Crushed tomatoes - 1 (28 ounce) can; Dried parsley - 2 tablespoons; Dried basil - 1 teaspoon; Bay leaf - 1; Dried thyme - 1 pinch; Shredded cabbage - 2 cups; Light red kidney beans, drained - 1 (15 ounce) can; Quinoa - ½ cup; Grated Parmesan cheese (Optional) - ½ cup

Ingredients for - Quinoa and Vegetable Soup

1. Olive oil 2 tablespoons

2. Butter 2 tablespoons

3. Onion, chopped 1

4. Diced carrot ½ cup

5. Chopped celery ½ cup

6. Garlic, minced 1 clove

7. Chicken broth 2 (32 ounce) cartons

8. Crushed tomatoes 1 (28 ounce) can

9. Dried parsley 2 tablespoons

10. Dried basil 1 teaspoon

11. Bay leaf 1

12. Dried thyme 1 pinch

13. Shredded cabbage 2 cups

14. Light red kidney beans, drained 1 (15 ounce) can

15. Quinoa ½ cup

16. Grated Parmesan cheese (Optional) ½ cup

How to cook deliciously - Quinoa and Vegetable Soup

1 . Stage

Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook and stir until softened, 3 to 5 minutes. Stir in chicken broth, tomatoes, parsley, basil, bay leaf, and thyme; bring to a boil. Reduce heat and simmer until heated through, about 5 minutes.

2 . Stage

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