Description
A hearty and nutritious Quinoa Vegetable Soup packed with fresh vegetables, protein-rich quinoa, and tender cannellini beans, simmered in a flavorful tomato and Italian seasoning broth. This comforting and healthy soup is perfect for a cozy meal and can be garnished with fresh parmesan cheese for added richness.
Ingredients
Scale
Vegetables
- 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 (15 ounce) can white Cannellini beans, drained
- 1 cup kale, chopped
Liquids & Canned Goods
- 2 (14.5 ounce) cans diced tomatoes
- 4 cups vegetable stock or water
Grains & Oils
- 2 tablespoons extra virgin olive oil
- 1 cup quinoa, uncooked, rinsed and drained
Seasonings & Garnishes
- ½ teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- Fresh parmesan cheese (for garnish)
Instructions
- Heat the oil and sauté vegetables: Heat the extra virgin 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, diced carrots, diced celery, and diced red bell pepper. Sauté until the vegetables are fragrant and slightly tender, about 5 minutes.
- Add tomatoes, broth, and quinoa: Stir in the canned diced tomatoes, vegetable stock, and rinsed quinoa. Sprinkle in the Italian seasoning, salt, and ground black pepper. Bring the mixture to a boil, then reduce the heat to medium. Let it cook for 20 to 25 minutes, stirring occasionally, until the quinoa is fully tender.
- Incorporate beans and kale: Add the drained cannellini beans and chopped kale to the pot. Continue cooking for another 3 to 5 minutes until the beans are warmed through and the kale has wilted. If the soup becomes too thick at this stage, adjust the consistency by adding a splash of water or additional vegetable stock.
- Serve with garnish: Ladle the soup into bowls and garnish each serving with fresh parmesan cheese, if desired. Enjoy this warm, nourishing meal!
Notes
- This soup can be made vegan by omitting the parmesan cheese or substituting it with a vegan cheese alternative.
- Quinoa should be rinsed thoroughly before cooking to remove its natural bitterness.
- Vegetable stock can be replaced with water, but using stock enhances flavor.
- Feel free to add other vegetables like zucchini or spinach to customize the soup.
- For added protein, cook the quinoa separately and rinse before adding to control texture.
