One thing I always suggest to those looking to get into cooking is to have a few cooking essentials on hand: one being great knives, the other a cast-iron Dutch oven or a large pot with a lid. You will be amazed at how versatile these pots are for so many different recipes.
This hearty fall soup, cooked in that beloved Dutch oven, is full of vegetables, mini pasta and quinoa. It's flavorful and filling yet healthy. This soup also freezes well if you have space in your freezer.
Vegetables are simmered in a tomato-based broth along with mini penne pasta and quinoa. This easy rustic dish is perfect for a healthy, comforting dinner.
Prep time: 20 minutes | Cook time: 35 minutes | Total time: 55 minutes
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