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