Delicious, healthy one-pot meal
3 cloves garlic, minced
1 carrot, chopped
3 or 4 celery stalks, chopped
1 head broccoli, chopped
dried thyme, to taste
dried sage, to taste
red pepper flakes, to taste
olive oil, as needed
4 or 5 cups water or vegetable broth
1 (15 ounce) can diced tomatoes, liquid reserved
1 tomato, chopped
1 cup uncooked quinoa
3-4 zucchini, chopped
3 teaspoons curry powder, to taste
1 (15 ounce) can beans, drained
1 bunch greens (spinach, kale, mustard greens, chard), chopped
1. In a big pot, saute the garlic with the carrot, celery, broccoli, pepper flakes, thyme and sage, 1 or 2 minutes. Use only a small bit of olive oil for this, and if it starts sticking to the bottom, use broth to deglaze.
2. Add the broth and/or water, fresh tomato and the diced tomato. Bring to a simmer, cook for 5-10 minutes. Add the quinoa and cook, covered, for another 10 minutes.
3. Add the zucchini, curry powder and beans, cover again and cook for another 5 minutes.
4. When the soup is done, add the chopped greens and mix well.
This stew is extremely tasty, nutritious, and easy to make!