Lincoln's Inaugural Soup

2 tablespoons olive oil

1 small onion, peeled and diced

1 small parsnip, peeled and chopped

½ cup chopped green beans

1 carrot, peeled and chopped

1 quart low-sodium chicken broth

½ cup cooked quinoa

1 cup chopped asparagus (tough ends discarded)

8 ounces canned white beans, rinsed

½ cooked rotisserie chicken, skin removed, and chopped or 2 cups skinless boneless cooked chicken, chopped

¼ teaspoon salt

¼ teaspoon pepper

In a large pot, warm the olive oil over medium-high heat. Sauté the onion for 4 minutes or until soft. Add parsnips, green beans and carrots, and continue to cook for 5 minutes, stirring occasionally. Add chicken broth, bring to a boil and then add quinoa. Cover and simmer for 10 minutes.

Add asparagus, white beans, and chicken, season with salt and pepper, and cook for 5 minutes more, or until the chicken is heated through.

Serves four.

Tess Boghossian, Palatine