Recipe Details
Ingredients
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2tablespoonsolive oil
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2tablespoonsbutter
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1onion, chopped
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½cupdiced carrot
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½cupchopped celery
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1clovegarlic, minced
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2(32 ounce) cartonschicken broth
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1(28 ounce) cancrushed tomatoes
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2tablespoonsdried parsley
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1teaspoondried basil
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1bay leaf
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1pinchdried thyme
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2cupsshredded cabbage
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1(15 ounce) canlight red kidney beans, drained
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½cupquinoa
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½cupgrated Parmesan cheese (Optional)
Cooking Directions
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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.
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Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories280 | |
| % Daily Value * | |
| Total Fat 12g |
16% |
| Saturated Fat 4g |
22% |
| Cholesterol 24mg |
8% |
| Sodium 1923mg |
84% |
| Total Carbohydrate 32g |
12% |
| Dietary Fiber 9g |
30% |
| Total Sugars 7g |
|
| Protein 12g |
23% |
| Vitamin C 24mg |
27% |
| Calcium 174mg |
13% |
| Iron 3mg |
18% |
| Potassium 412mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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