Zucchini, Quinoa and Vegetable Soup
• 1 tbsp olive oil • 1 yellow onion, chopped • 3 cloves garlic, minced • 3 stalks celery, chopped • 3 carrots, chopped • 2 zucchini, chopped • 1 15 oz can Cannellini beans, drained and rinsed • 6 cups vegetable broth • ½ cup Anthony’s Goods White Quinoa • ½ tsp Anthony’s Goods Dried Thyme • ½ tsp Anthony’s Goods Dried Basil • 1 tbsp Anthony’s Goods Nutritional Yeast • Salt and pepper to taste
Loaded with vegetables, beans and quinoa, this brothy vegan soup brings warmth and happiness to any chilly day. 1. In a large pot, heat the olive oil and sauté the onions until soft and translucent. Add the minced garlic and cook for another minute before adding the carrots, celery, zucchini, thyme and basil. 2. Cook for 10 minutes, then add the vegetable broth, beans, quinoa and nutritional yeast. Simmer until the vegetables are tender and the quinoa is cooked. 3. Season with salt and pepper to taste and serve hot.