Pot of Quinoa Vegetable Soup

Author: Cookie and KatePrep Time: 15 minsCook Time: 45 minsTotal Time: 1 hour Yield: 4 to 6 servings

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 large can (28 ounce) diced tomatoes

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 to 2 teaspoons lemon juice, to taste

Optional garnish: freshly grated Parmesan cheese

INSTRUCTIONS

Warm the olive oil in a large Dutch oven or soup 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 diced tomatoes with their juices 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, pepper and/or lemon juice 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.