You may also like
Categories:
olive oil onion garlic carrots zucchini or spinach beans dried basil vegetable broth quinoa salt pepper Parmesan cheese
Viewed: 90 - Published at: 2 years agoIngredients
- 1 Tablespoon Olive Oil
- 1 whole Medium Onion, Chopped
- 4 cloves Garlic, Minced
- 4 whole Carrots, Sliced
- 3 whole Parsnips, Sliced
- 1 whole Zucchini, Quartered And Sliced
- 1 bunch Collard Greens Or Spinach
- 3 cups (White) Beans, Cooked
- 1 Tablespoon Dried Basil
- 4 cups Vegetable Broth
- 2/3 cups Uncooked Quinoa, Rinsed
- 1 teaspoon Salt, Or To Taste
- 1/2 teaspoons Pepper Or To Taste
- 1 Tablespoon Parmesan Cheese Per Serving (Optional)
Method
- 1. Heat oil in a soup pot. Add onion and garlic and saute until onion is soft.
- 2. Add carrots, parsnips and zucchini and saute for 3 or more minutes.
- 3. Add greens, beans and basil. Stir.
- 4. Pour in vegetable broth (add more liquid with a larger amount of quinoa depending on how much liquid you like in your soup). Bring soup to a boil.
- 5. Once soup is boiling, bring to a simmer. Add the quinoa.
- 6. Cook the soup until the vegetables are tender and quinoa is done, about 20 minutes (it is done when little "rings" are coming off the quinoa and it is no longer crunchy).
- 7. Turn off the heat and let it sit for about five minutes. Add salt and pepper to taste.
- 8. Serve soup in bowls and top with parmesan cheese, if desired.
- 9. Enjoy!
