Adapted from "Fast Food, Good Food" by Dr. Andrew Weil
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 8
Equipment
Soup kettle (stock pot)
Ingredients
1TOlive oilextra virgin
4Garlic clovesminced or pressed
1lg.Leekthinly sliced
2Carrotschopped
2Celery stalkschopped
2Zucchiniquartered
1canDiced tomatoes
6CVegetable broth
½CQuinoawell rinsed
½CFresh basil, choppedor 2 t dried
1bunchSwiss chardwashed and rough chopped
Salt & pepperto taste
Options
1tDried basil and oreganoeach
¼tRed pepper flakes
115 oz. canKidney beansrinsed
Instructions
In soup pot, sauté garlic and leek in olive oil for 1-2 minutes. Add carrots and celery and sauté for about 5 minutes more.
Add zucchini, tomatoes, vegetable broth, quinoa and fresh basil and bring to a boil. (If using kidney beans, add them now.) Turn down to simmer and cook until quinoa becomes tender, about 12-15 minutes. Add salt and pepper, to taste.
Turn off burner and stir in chopped swiss chard. Let sit a few minutes until chard wilts and becomes soft, then stir and serve. Soup will thicken as quinoa absorbs water. Add additional water as needed.