Quinoa and Vegetable Soup

Ingredients

• 1  bay leaf 
• 2 tablespoons butter 
• 2 cups cabbage shredded
• 28 ounce canned tomatoes crushed canned
• 0.5 cup carrots diced
• 0.5 cup celery chopped
• 64 ounce cartons chicken broth 
• 1 teaspoon basil dried
• 2 tablespoons parsley dried
• 1 pinch thyme leaves dried
• 1 clove garlic minced
• 2 tablespoons olive oil 
• 1  onion chopped
• 0.5 cup quinoa 
• 15 ounce kidney beans light red drained canned

Equipment

• dutch oven

Directions

1. Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes.
2. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
3. Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes.
4. Garnish each serving with Parmesan cheese.