Ingredients
6
6 servings
- •2 tablespoons olive oil
- •2 tablespoons butter
- •1 onion, chopped
- •0.5 cup diced carrot
- •0.5 cup chopped celery
- •1 clove garlic, minced
- •2 (32 ounce) cartons chicken broth
- •1 (28 ounce) can crushed tomatoes
- •2 tablespoons dried parsley
- •1 teaspoon dried basil
- •1 bay leaf
- •1 pinch dried thyme
- •2 cups shredded cabbage
- •1 (15 ounce) can light red kidney beans, drained
- •0.5 cup quinoa
- •0.5 cup grated Parmesan cheese
Instructions
- Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook and stir until softened, 3 to 5 minutes. Stir in chicken broth, tomatoes, parsley, basil, bay leaf, and thyme; bring to a boil. Reduce heat and simmer until heated through, about 5 minutes.
- Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.
Nutritional Facts
Per 6 servings
- Calories: 280
- Carbohydrate: 32g
- Fat: 12g
- Fiber: 9g
- Protein: 12g
- Sugar: 7g
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