Soup/Quinoa Bean Soup
| A: | 1C white beans (dry) |
| B: | 1/4C olive oil |
| 2 onions, chopped | |
| 3 carrots, diced | |
| 2 stalks celery, diced | |
| 3c garlic, minced | |
| C: | 28oz tomatoes, chopped or crushed |
| 6C soup stock (vegetable, chicken, or beef) | |
| 1 bay leaf | |
| 1/2C quinoa | |
| 1T oregano, or other Italian herbs | |
| Salt and pepper, to taste | |
| D: | 1/4C parsley, chopped |
| 1. | Pressure cook (A) for 22min at 25#. |
| 2. | Place (B) in heavy pan and saute until onions are starting to caramelize. |
| 3. | Drain (A) and add with (C) to pot. Simmer for 15 minutes until quinoa is cooked. |
| 4. | Serve with (D) on top. |
Servings: 10