Description
This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped
- 1 clove garlic, minced
- ½ cup diced carrot
- ½ cup chopped celery
- 2 tablespoons dried parsley
- 1 teaspoon dried basil
- 1 bay leaf
- 1 pinch dried thyme
- 2 (32 ounce) cartons chicken broth
- 1 (28 ounce) can crushed tomatoes
- 2 cups shredded cabbage
- 1 (15 ounce) can light red kidney beans, drained
- ½ cup quinoa
- ½ cup grated Parmesan cheese (Optional)
Instructions
- 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.
- Stir cabbage
- kidney beans
- and quinoa into the soup. Cover and simmer until quinoa is tender
- 30 minutes. Garnish each serving with Parmesan cheese.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 6