Zuppa Florentina

8 large shallots or 1 large onion, chopped (2 cups)

2 tablespoons extra-virgin olive oil

3 cloves garlic, chopped

1 sprig rosemary

2 large bay leaves

6 cups chicken stock or vegetable stock

½ cup quinoa

1 large carrot, chopped

5 ounces salad spinach leaves, chopped

Salt and freshly cracked black pepper

Grated parmesan cheese for serving, optional

In a large Dutch oven or soup pot, saute the shallots in the olive oil, starting out at medium-high heat and lowering the heat once the shallots have softened. The longer you saute them, the better the flavor will be -- 20-60 minutes is best. You want them to turn a caramel brown and shrink to half their original volume. Add the garlic and saute for just a couple of minutes longer.

Add the rosemary, bay leaves, stock, grain and carrots and bring it to a boil. Cover, reduce the heat to a simmer, and cook for about 15 minutes. When the grain is tender, remove the bay leaves, stir the spinach into the hot soup, season to taste with salt and pepper, and serve in bowls, topped with parmesan, if desired.

Serves four.

Nutrition values per serving: 280 calories, 10 g fat (1.5 g saturated), 34 g carbohydrates, 4 g fiber, 14 g protein, 40 mg cholesterol, 280 mg sodium.

"The New Whole Grains Cookbook" by Robin Asbell (2007, Chronicle $19.95)