Quinoa Garbanzo Bean Italian Vegetable Soup

uncooked quinoa, rinsed and drained

olive oil OR your choice of oil

diced onion

large carrot, sliced thin

medium turnip or potato, peeled and diced

stalks celery, sliced thin

garlic, minced

chopped fresh or frozen green beans

home cooked garbanzo beans OR one 14 oz can, drained and rinsed to reduce sodium

hot vegetable stock . For store bought, get unsalted or low sodium if you can

small can plum tomatoes, unsalted if you can find them, roughly chopped or blended, with juice OR 6 fresh plum tomatoes peeled and chopped

paprika

gr. coriander

gr. fennel

dried basil leaf OR 2 Tbsp fresh basil, chopped

dried summer savory or tarragon OR 1 Tbsp fresh minced

dried thyme leaf OR 1 sprig fresh thyme

bay leaf

chopped fresh parsley

Salt and pepper

Optional: Add a piece of kombu seaweed, a sprig of epazote or a bay leaf, or 1 tsp fennel seeds to cooking water to reduce gas and tenderize the beans

Add remaining vegetables, except frozen green beans, stir fry until heated through