Minestrone-Quinoa Soup

2 Tbsp. olive oil

1/2 cup green pepper

2 Tbsp. butter

1/2 cup celery

1 large onion, chopped

1/2 cup carrot, diced

1 clove garlic, minced

pinch of thyme

2 Tbsp. parsley

1 tsp. dried basil

6 cups chicken stock

1 bay leaf

10 oz. tomatoes

2 cups shredded cabbage

1 cup kidney beans (canned or cooked)

1/2 cup elbow macaroni/pasta

1/2 - 1 cup NorQuin Quinoa (depending on desired thickness)

Optional: 1/2 cup Parmesan cheese sprinkled on top

Heat oil and butter, add onion, garlic and chopped vegetables. Cook until softened.

Add spices, parsley and pinch of salt. Stir in stock and chopped tomatoes. Bring to a boil and simmer 10 minutes.

Add cabage, beans, macaroni and Quinoa. Cover and simmer 1/2 hour.