Name: Quinoa Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 tablespoons extra virgin olive oil; 1 medium yellow or white onion, chopped; 3 carrots, peeled and chopped; 2 celery stalks, chopped; 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash; 6 garlic cloves, pressed or minced; 1/2 teaspoon dried thyme; 1 large can (28 ounces) diced tomatoes; Scant 1 cup quinoa, rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup); 4 cups (32 ounces) vegetable broth; 2 cups water; 1 teaspoon salt, more to taste; 2 bay leaves; Pinch red pepper flakes; Freshly ground black pepper; 1 can (15 ounces) great northern beans or chickpeas, rinsed and drained; 1 cup or more chopped fresh kale or collard greens, tough ribs removed; 1 to 2 teaspoons lemon juice, to taste; Optional garnish: freshly grated Parmesan cheese

American

Healthy

Fall

Winter

Dutch oven

Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.

Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.

Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.

Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.

Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to 1/2 teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.

Quinoa Vegetable Soup

Utensils needed:

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