Quinoa and Vegetable Soup

Quinoa and kidney beans transform this vegetable soup into a hearty dinner perfect for any night of the week. Serve with a sprinkling of Parmesan cheese.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 280 Calories

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 tablespoons dried parsley
• 2 tablespoons olive oil
• 1 clove garlic, minced
• ½ cup chopped celery
• 1 teaspoon dried basil
• 1 bay leaf
• 1 pinch dried thyme
• 1 (28 ounce) can crushed tomatoes
• ½ cup quinoa
• 2 cups shredded cabbage
• ½ cup diced carrot
• ½ cup grated Parmesan cheese (Optional)
• 2 (32 ounce) cartons chicken broth
• 1 (15 ounce) can light red kidney beans, drained

Recipe Instructions

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.

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.