Appetizers / Soups / Salads

Italian Vegetable Soup with Quinoa takes several minutes to prepare.

Italian Vegetable Soup with Quinoa takes several minutes to cook.

Italian Vegetable Soup with Quinoa makes 15 servings.

The ingredients for Italian Vegetable Soup with Quinoa are:

1 tbs. canola oil
3 cups eggplant (cubed)
2 cups zucchini (sliced)
1 cup onion (sliced)
3 cloves garlic (minced)
2 cups summer squash (sliced)
1 cup spinach
1/2 cup kale (chopped)
1 cup fava beans
1 cup red kidney beans
3/4 cup quinoa
48 oz. chicken broth (fat free)
28 oz. diced tomatoes
3/4 cup quinoa
1 cup water
1 tbs. oregano
1 tbs. basil
1/8 tsp. red pepper flakes (optional)
salt/pepper to taste

Here is how you make Italian Vegetable Soup with Quinoa:

Heat pressure cooker and add oil. Add eggplant, zucchini, squash, onions and garlic. Sweat vegetables for 5-8 minutes, stirring occasionally. Add tomatoes, spinach, kale, chicken broth, and beans. Season to taste with oregano, basil, pepper flakes, salt and pepper. Add quinoa and water. Cover and seal pressure cooker. Once pressurized, continue cooking on lowest flame for 15 minutes. Remove from heat and let pressure remain in cooker for additional 20 minutes. Slowly release steam. Serve hot. Store in sealed container in refrigerator.Serving Size: Makes 15 1.5 cup servings.Number of Servings: 15Recipe submitted by SparkPeople user LINDAMOOR.

The nutritional information for Italian Vegetable Soup with Quinoa is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 82.3

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 277.2 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 2.9 g
• Protein: 3.4 g