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In a large soup pot combine the pasta sauce and water.
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Place the pot on the stove over medium heat.
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Cook the quinoa according to the package directions (I omitted the oil and used the microwave directions).
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Meanwhile add the garlic, beans, and the frozen chard to the pot.
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Stir until the chili/soup comes to a mild boil.
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Turn heat down to medium low.
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When the quinoa is done add it to the pot.
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Add the Mediterranean spiced sea salt, and the red pepper flakes.
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Stir all ingredients until well combined.
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Ladle soup into bowls, top with parmesan (if desired), and EAT!!!
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Makes 4 to 6 servings.