Mediterranean Vegetable and Quinoa Soup

• 1 tbsp olive oil
• 3 carrots chopped
• 1 onion chopped
• 3 stalks celery chopped
• 3 cloves of garlic crushed
• 2 kumara (or potato) diced
• 1/2 red pepper diced
• 1 tbsp fresh basil chopped
• 1 tbsp fresh oregano chopped
• 2 cups vegetable stock
• 1 cup quinoa 
• 670 gram jar of passata or tomato pasta sauce
• 400 gram can butter beans
• 1/2 small cabbage shredded

1. Heat oil and cool carrots, onion, celery and garlic for 5 minutes
2. Add kumara and cook 5 minutes
3. Add herbs, 5 cups water and passata. Bring to boil then simmer for 10 minutes
4. Place quinoa in pan with 2 cups boiling water and simmer for 8 minutes
5. Add beans and cooked quinoa to soup and cook for 8 minutes
6. Add cabbage and cook for 5 minutes
7. Season to taste and serve