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Marion�s Vegetable Quinoa Soup

• Ingredients

  • 1 (15oz.) can low-sodium beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1/2 large onion, diced (about 1 cup)
  • 2 carrots, diced (about 1/2 cup)
  • 2 stalks celery, diced, (about 1/2 cup)
  • 1 small zucchini, diced (about 1 1/2 cups)
  • 1 to 2 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
  • 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 32 ounces low–sodium vegetable broth
  • 1 (14.5 oz.) can no salt added tomatoes (dice or crush before adding to pot with juice)
  • 1/3 to 1/2 cup uncooked quinoa
  • 2 cups loosely packed baby spinach leaves, chopped, if desired
  • 1/3 cup freshly grated Parmesan, optional

• Directions

  1. In a small bowl mash half of the beans with a fork or the back of a spoon; set aside.
  2. In a large soup pot over medium–high heat, heat the oil. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, salt and pepper, and cook, stirring occasionally, until vegetables are tender, 5–10 minutes.
  3. Stir in the vegetable broth and tomatoes with juice, and bring to a boil.
  4. Add the quinoa and simmer 10–15 minutes.
  5. Stir in the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
  6. Ladle into soup bowls, sprinkle with freshly grated Parmesan, if desired, and serve.
• • Yields: 6-8 servings

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