Winter Vegetable Soup

In a large pot, combine minced garlic, olive oil, and chopped vegetables. Stir to combine and cook over medium-high heat until the vegetables start to soften, about 6–8 minutes.

Stir in vegetable broth, water, parsley and a few pinches of salt and pepper. Bring soup to a boil, then cover pot partially and simmer on medium heat until the vegetables are fork-tender, about 20 minutes.

Taste the soup and add a few more pinches of salt, if needed. Stir in the cooked garbanzo beans and quinoa, and cook for an additional 5 minutes. Serve, and enjoy!