- 2 tbsp. olive oil or avocado oil
- 1 medium onion
- 3 cloves garlic
- 4 carrots
- 1 14.5 oz can diced tomatoes
- 8 cups bone broth
- 8 cups chopped greens Spinach, kale, or chard will work.
- 2 cups cooked chickpeas or 1 15.5 oz can
- 1 large bunch chopped fresh basil or 3-4 tbsp. dried basil
- 3/4 cup quinoa rinsed and uncooked
- 1 tsp. salt
- 1/2 tsp. black pepper
- freshly grated parmesan cheese optional
In a large pot or Dutch oven, add the oil and sauté the diced carrots, onion, and garlic. Let this cook until the onions are translucent and the carrots start to soften. This should take about ten minutes. Stir frequently so the garlic doesn't burn.2. Once the onions and carrots begin to soften, add the diced tomatoes and the bone broth.3. Add the basil, chopped greens, quinoa and garbanzo beans. Remember to drain and rinse the garbanzo beans if you are using canned beans.4. Bring the soup to a boil. Then reduce the heat, cover, and simmer for 30 minutes.5. Add additional salt and pepper to taste.6. Top with freshly grated parmesan cheese before serving.
