Vegetable Soup: Spring Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 4 garlic cloves, minced
• 8 cups vegetable broth or stock
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup chopped zucchini
• 1 cup chopped yellow squash
• 1/2 cup uncooked quinoa
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Chopped fresh parsley or basil, for garnish

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots. Cook until tender, stirring occasionally, about 10 minutes.
2. Add the garlic and cook for another minute.
3. Pour in the vegetable broth/stock and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the cannellini beans, zucchini, yellow squash, quinoa, thyme, rosemary, oregano, salt, and pepper. Stir to combine.
5. Cover and simmer for 20-25 minutes, or until the quinoa is cooked and the vegetables are tender.
6. Season with additional salt and pepper, if necessary. Garnish with chopped parsley or basil.
7. Serve hot and enjoy!

Verdict:

This vegetable soup is a light and flavorful spring recipe that is packed with healthy ingredients. The combination of vegetables, beans, and quinoa creates a hearty and nutritious soup that will leave you feeling satisfied. The herbs and spices add depth and complexity to the dish, while the fresh parsley or basil garnish adds a burst of brightness. Serve with some crusty bread for a wholesome and satisfying meal.

Serving Suggestions:

• Serve with some crusty bread for a wholesome and satisfying meal.
• Pair with a green salad for a balanced and filling lunch or dinner.
• Enjoy as a side dish to a grilled protein, such as chicken or fish.