Italian Vegetable Soup with Quinoa

Lusciously thick soup filled with zucchini, summer squash, tomatoes and much more! Perfect combination makes a healthy, vegetarian and gluten free pot of goodness. Perfect soup for an easy dinner or lunch any time of year!

Italian Vegetable Soup with Quinoa

Yield: 6 - 8 servings

Ingredients:

Olive oil
2 medium yellow onions, chopped
3 – 4 cloves garlic, minced
1 small zucchini, diced
1 small summer squash, diced
2 – 3 medium carrots, diced
1 - 28 ounce can diced tomatoes, undrained
4 cups water
2 tablespoons vegetable soup base
2 cups tomato or V-8 juice
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons dried Italian seasoning (or 1 tablespoon each fresh basil, rosemary, and oregano)
1 1/2 cups quinoa
2 cups kale or spinach, finely chopped

Optional garnishes: Fresh chopped basil and grated fresh parmesan cheese

Equipment needed:

4 – 5 quart soup kettle/ pot
Cutting board
Chef knife
Liquid and dry measuring cups
Wire whisk
Measuring spoons
Rubber spatula
Soup ladle

Combining all these yummy fresh veggies together in one pot is amazing and delicious! I never really cooked with quinoa until this year when my daughter made a few dishes when I visited. Pretty versatile grain and wonderful in soup! Absorbs much of the liquid and creates a rich,thick soup that is so nutritious too. I love soup ... especially soups with a lot of “stuff” in it. This soup definitely fits the bill. Even on a sort of warm day in the middle of summer... it’s a great way to use the fresh veggies from your garden. So, grab your knife and veggies and let’s make apot of YUM!!

Most soups contain the staples of onions, celery and garlic to start. This soup is no different, so start by sautéing the onions, celery and garlic in the soup pot with about 3 tablespoons of olive oil over medium high heat until translucent in color and a bit softened. Add the diced zucchini, summer squash and carrots into the mixture with the can of diced tomatoes. Mix well.

Time to add the liquids! I love to use soup bases to flavor my soups over canned or boxed broths. Gives me the ability to add a bit more for increased flavor without added liquid content. (Some soup bases contain wheat products, so if following a gluten free diet ... read the label!) So, combine the vegetable soup base with the water and whisk well to combine and add to the sautéed vegetables. Add the tomato juice and dry seasonings next and stir well. Add the quinoa last and allow the soup to simmer while the vegetables cook and the quinoa absorbs the broth. This will take about 15 – 20 minutes.

Last step... adding the greens! Chop your greens of choice. During garden season, I chop kale, spinach or beet greens into the soup. During the winter months, I buy fresh kale weekly, so I use that. Whatever your favorite... use it! You will love it! The greens are added last as they will cook quickly and wilt into the soup. Doesn’t the pot look and smell heavenly? Give it a taste and adjust the salt and pepper according to your liking.

Soup is ready!! So colorful and smells amazing... right? Ladle the soup into bowls and garnish with a bit of fresh parmesan cheese and a touch of fresh basil. Serve with a slice of whole grain bread or a few gluten free crackers... Enjoy!!