Quinoa Vegetable Soup

• Vegan
• Gluten free

• Produce

  • 2 Bay leaves
  • 3 Carrots
  • 2 Celery stalks
  • 6 Garlic cloves
  • 1 can Great northern beans or chickpeas
  • 1 cup Kale or collard greens, fresh
  • 1 cups Seasonal vegetables
  • 1/2 tsp Thyme, dried
  • 1 can Tomatoes
  • 1 Yellow or white onion, medium

• Canned Goods

  • 4 cups Vegetable broth

• Condiments

  • 1 tsp Lemon juice

• Pasta & Grains

  • 1 Scant cup Quinoa

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Pinch Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Liquids

  • 2 cups Water

Found on cookieandkate.com

Description

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
• ½ teaspoon dried thyme
• 1 can (28 ounce) diced tomatoes, drained
• 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 teaspoon lemon juice
• Optional garnish: freshly grated Parmesan cheese

Directions

• 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 to 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 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 and pepper until the flavors really sing. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.