- 3 tablespoon olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 3 carrots, diced
- 1 red pepper, diced
- 3 garlic cloves, chopped
- 1 ½ sweet potato cubes
- 1 14 oz can diced tomatoes, not drained
- 1 14 oz can cannellini beans, rinsed
- 2 14 oz cans of gluten free chicken broth
- ⅓ cup quinoa
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 ½ cups swiss chard, chopped
- salt and pepper to taste
- 2 rosemary sprigs
Heat a dutch oven over medium high heat and add oil. Saute garlic, onions, celery, carrots and red pepper for a few minutes stirring often. Stir in tomato paste and salt and pepper vegetables.
Add sweet potatoes, diced tomatoes, beans, chicken broth, quinoa, and frozen peas. Bring to a boil. Add rosemary sprigs.
Reduce heat to simmer and cook until sweet potatoes are tender about 20 minutes. Taste and add more salt and pepper as necessary. Add swiss chard and allow to wilt a few minutes. Serve with fresh parmesan.
Calories: 149kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 373mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6028IU | Vitamin C: 33mg | Calcium: 39mg | Iron: 1mg