Prep Time::30 mins
Cook Time::45 mins
Total Time:: 1 hr 15 mins
Servings::6
Ingredients
Oops! Something went wrong. Our team is working on it.
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
½ cup diced carrot
½ 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
½ cup quinoa
½ cup grated Parmesan cheese (Optional)
Directions
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.