Hearty Quinoa and White Bean Soup

cooking.nytimes.com

Doug Hales

¼ cup light olive oil

2 medium onions, finely chopped

2 medium carrots, peeled and finely chopped

2 stalks celery, trimmed and finely diced

1 can (14½ ounces) cannellini or other white beans, drained

2 cloves garlic, finely chopped

1 can (14½ ounces) chopped tomatoes, with their juices

7 cups vegetable stock

⅓ cup quinoa

¼ cup chopped parsley

1 tablespoon chopped fresh oregano, rosemary or thyme

1 bay leaf

Sea salt and ground black pepper

Directions at cooking.nytimes.com

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