4 table spoons of olive oil (light)2 onions (medium, finely chopped)2 carrots (large, finely chopped)2 stalks of celery (trimmed and diced)1 can of white beans 2 cloves of garlic (finely chopped)1 can of chopped tomatoes6 cups of vagetable stock ⅓ cups of quinoa ¼ cups of parsley (chopped)1 table spoon of chopped oregano (or thyme, rosemary)1 bay leaf salt & pepper
This is a warming and very satisfying soup. I like to use quinoa because it’s a really nutritious superfood that provides a great source of protein. The grainy texture helps make this soup filling enough to provide a meal in itself.
- Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots, and celery, and sauté 5 minutes. Add beans and garlic, and sauté for a couple of minutes more.
- Stir in the chopped tomatoes and vegetable stock, and simmer for 20 minutes.
- Finally, add quinoa, parsley, oregano, and bay leaf, and cook for 12 to 15 minutes to allow quinoa to cook through. Season to taste with sea salt and black pepper.
http://www.vegetariantimes.com/blog/cookbook-report-q-a-with-mary-mccartney-author-of-food-vegetarian-home-cooking/
18 May 2014,
Michal Krzywonos,
413 visits
1 link
6 people
45 minutes
