Quinoa and Vegetable Soup

This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.

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.

Per Serving: 280 calories; protein 11.6g; carbohydrates 31.8g; fat 12.4g; cholesterol 23.5mg; sodium 1922.7mg.

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