Garden Vegetable and Quinoa Soup 2

Time: 35 minutes 

Makes: one serving

INGREDIENTS  

3⁄4 tsp olive oil

1⁄8 yellow onion

1⁄2 tsp minced garlic

1⁄2 carrot

1⁄2 stick celery

2 tbsp dry quinoa

1⁄4 cup kidney beans

1⁄4 cup canned diced tomato

with herbs

2⁄3 cup vegetable broth

1⁄4 tsp italian seasoning

1 whole grain roll

DIRECTIONS

1. Peel and dice onion. Heat olive oil in a pot over medium

heat. Add onion and garlic and cook 4 minutes, until

onions are soft.

2. Meanwhile, peel carrot and slice into 1/4-inch coins. Dice

celery. Add both to the pot and cook until soft, another 4

minutes.

3. Add quinoa, drained kidney beans, diced tomato (and

juices), broth, italian seasoning, salt and pepper.

Increase heat to medium-high and bring to a boil.

Reduce heat to a simmer and cover. Simmer 20 minutes,

or until quinoa is tender.

4. Season with salt and pepper to taste. Enjoy with a roll.

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