# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 cloves garlic, minced
06 - 1 small fennel bulb, chopped (optional)
07 - 1 medium zucchini, diced
08 - 1 cup chopped winter greens (kale, Swiss chard, or spinach)
→ Grains & Legumes
09 - 1/2 cup quinoa, rinsed
10 - 1 can (15 oz) cannellini beans, drained and rinsed
→ Liquids
11 - 1 can (14 oz) diced tomatoes
12 - 5 cups low-sodium vegetable broth
→ Seasonings
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon dried thyme
15 - 1 bay leaf
16 - Salt and freshly ground black pepper, to taste
→ To Serve
17 - 2 tablespoons chopped fresh parsley
18 - Freshly grated Parmesan cheese (optional, omit for vegan/dairy-free)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, sliced celery, and chopped fennel if using. Cook for 5 to 6 minutes until vegetables soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced zucchini, rinsed quinoa, drained cannellini beans, diced tomatoes with their juice, vegetable broth, dried oregano, dried thyme, and bay leaf. Stir to mix evenly.
04 - Bring mixture to a boil, then reduce heat and let simmer uncovered for 20 minutes, stirring occasionally.
05 - Stir in chopped winter greens and continue simmering for an additional 7 to 10 minutes until quinoa is tender and greens have wilted.
06 - Remove bay leaf and season the soup with salt and freshly ground black pepper according to taste.
07 - Ladle soup into bowls and garnish with chopped fresh parsley and freshly grated Parmesan cheese if desired.
