Quinoa and Vegetable Soup

This is a hearty soup following lots of vegetables and kidney beans. hasty and easy.

The ingredient of Quinoa and Vegetable Soup

1. 2 tablespoons olive oil
2. 2 tablespoons butter
3. 1 onion, chopped
4. 1 clove garlic, minced
5. u00bd cup diced carrot
6. u00bd cup chopped celery
7. 2 tablespoons dried parsley
8. 1 teaspoon dried basil
9. 1 bay leaf
10. 1 pinch dried thyme
11. 2 (32 ounce) cartons chicken broth
12. 1 (28 ounce) can crushed tomatoes
13. 2 cups shredded cabbage
14. 1 (15 ounce) can lighthearted red kidney beans, drained
15. u00bd cup quinoa
16. u00bd cup grated Parmesan cheese

The instruction how to make Quinoa and Vegetable Soup

1. Heat olive oil and butter in a large pot or Dutch oven greater than medium heat; cook and trouble onion, garlic, carrot, and celery until softened, 5 to 10 minutes. ensue parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until irate gnashing your teeth through, 10 minutes.
2. mix up cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. beautify each serving in the same way as Parmesan cheese.

Nutritions of Quinoa and Vegetable Soup

calories: 279.7 calories
carbohydrateContent: 31.8 g
cholesterolContent: 23.5 mg
fatContent: 12.4 g
fiberContent: 8.5 g
proteinContent: 11.6 g
saturatedFatContent: 4.3 g
servingSize:
sodiumContent: 1922.7 mg
sugarContent: 6.9 g
transFatContent:
unsaturatedFatContent: