Your Recipe

Recipe Tags:

Anti-Inflammatory Diet

Recipe Tags:

Food

Recipe Instructions:

Ingredients
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.