Step 1

Heat the butter and olive oil in a large pot over medium heat. Add the onions, carrots, celery and garlic with a big pinch of salt and pepper, the thyme and oregano. Stir and cook until softened, about 5 minutes. Add in the tomatoes and cook for another 2 to 3 minutes.

Step 2

Add in 5 cups of the stock, beans and parmesan rind. Bring the mixture to a boil then reduce it to a simmer. Cover and cook for 15 minutes.

Step 3

After 15 minutes, add the quinoa. Cover again and cook for another 10 to 15 minutes, until the quinoa is cooked through.

Step 4

Taste and season with more salt and pepper as needed. At this point, you can also add in the remaining cup of stock if you want it to be brothier.

Step 5

Serve with shaved parmesan cheese and dijon breadcrumbs!

Step 6

To make the mustardy breadcrumbs, tear the bread into pieces. Heat the butter in a nonstick skillet over medium heat. Whisk in the dijon. Add the bread pieces and toss, cooking for a few minutes until the bread is toasted and golden.