Description
A hearty and nutritious Quinoa Vegetable Soup packed with fresh vegetables, protein-rich quinoa, and cannellini beans, simmered to perfection in a flavorful tomato and herb broth. This comforting soup is perfect for a wholesome meal and can be easily customized with your favorite greens and toppings.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 3 ribs celery, diced
- 1 medium red bell pepper, diced
- 1 cup kale, chopped
Liquids and Seasonings
- 2 (14.5 ounce) cans diced tomatoes
- 4 cups vegetable stock or water
- ½ teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
Grains and Beans
- 1 cup quinoa, uncooked, rinsed and drained
- 1 (15 ounce) can white cannellini beans, drained
Garnish
- Fresh parmesan cheese (for garnish)
Instructions
- Sauté Vegetables: Heat the olive oil in a large stockpot or 4-quart Dutch oven over medium-high heat until shimmering, about 2 minutes. Add the diced onion, minced garlic, carrots, celery, and red bell pepper. Sauté until the vegetables are fragrant and slightly tender, approximately 5 minutes.
- Add Liquids and Quinoa: Stir in the diced tomatoes, vegetable stock, Italian seasoning, and rinsed quinoa. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to medium and simmer for 20 to 25 minutes, stirring occasionally, until the quinoa is tender and cooked through.
- Incorporate Beans and Greens: Stir in the drained cannellini beans and chopped kale. Continue cooking for 3 to 5 minutes until the beans are heated through and the kale has wilted. If the soup thickens too much, add a splash of water or extra vegetable stock to reach your desired consistency.
- Serve and Garnish: Ladle the soup into bowls and top with fresh parmesan cheese if desired. Serve hot and enjoy your nutritious, comforting meal.
Notes
- You can substitute vegetable stock with water for a lighter option.
- Different leafy greens such as spinach or Swiss chard can replace kale.
- For a vegan option, omit the parmesan cheese or use a vegan cheese alternative.
- Make sure to rinse quinoa thoroughly to remove its natural bitterness before cooking.
- This soup stores well and can be refrigerated up to 4 days or frozen for up to 3 months.
