Rosemary-Chevre Soup: Another Recipe

The basil is overflowing, the heirloom tomatoes just beginning to turn out all over. Tomorrow, I plan to serve some "Greek" dishes to friends. I tried this variant idea on Lemon Rice Soup for my family.

1/2 C canned white beans such as butter beans or cannellini
1/2 C. quinoa
2 garlic cloves, minced or 2T garlic juice
2T Extra virgin, unfiltered olive oil
3-4 oz herbed chevre
2T dried rosemary or 1/4c fresh and snipped rosemary
1c whole wheat shells
2 cubes of vegetarian boullion +8 cups water
or 8 cups vegetable stock
1 T lemon extract or the juice of two lemons

Saute quinoa and garlic in olive oil (add garlic juice after quinoa has turned light brown).
Stir in water, bouillon, or stock, shells and lemon juice or extract, and beans.  Bring to light boil until pasta is al dente. Turn off the heat and stir in chevre until melted through.

Enjoy with sides of crusty bread, kalamata olives, Fatoush, melon or watermelon feta salad and falafel with minted greek yogurt.

PS-

My melon recipe is a variation on this one, but I use 1/4 c dry red wine and 1/4 kalamata brine with the balsamic. I skip the olive oil and change out red onions. I prefer shallots.