Quinoa Vegetable Soup

Ingredients:

3 tablespoons extra virgin olive oil

1 medium yellow or white onion, chopped

3 carrots, peeled and chopped

2 celery stalks, chopped

1-2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash

6 garlic cloves, minced

1/2 teaspoon dried thyme

1 can (28 ounces) diced tomatoes, drained

Scant 1 cup quinoa, rinsed well

4 cups 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 fresh kale or collard greens, tough ribs removed

1 teaspoon lemon juice

Optional garnish: freshly grated Parmesan cheese

 

Instructions:

Warm the olive oil in a large Dutch oven or 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 6-8 minutes.

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

Pour in the quinoa, broth and water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with fresh 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 in the beans and chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.

Remove the pot from the heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt and pepper. Divide into bowls and top with freshly grated Parmesan cheese if you'd like!

 

Recipe inspired by: Cookie and Kate

Kyla Boles