Ingredients
Scale
- 2 cups diced seasonal vegetables (carrots, celery, onions)
- 4 cups low-sodium vegetable broth
- 2 tsp fresh thyme
- 2 bay leaves
- 1 cup quinoa (or your choice of pasta)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Chop the vegetables into bite-sized pieces for even cooking.
- Heat olive oil in a large pot over medium heat. Sauté chopped onions until translucent.
- Add minced garlic, thyme, and bay leaves; cook until fragrant.
- Pour in the vegetable broth and bring to a gentle boil while scraping any bits from the pot.
- Stir in quinoa or pasta once boiling; reduce heat and simmer for 10-15 minutes until cooked through.
- Season with salt and pepper to taste. Serve hot, garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg