Description
This Quinoa Vegetable Soup is a delightful blend of savory flavors, simple to prepare, and packed with nutritious ingredients, making it the ideal comfort food for any occasion.
Ingredients
- Extra virgin olive oil
- Small onion, diced
- Garlic, minced (2 cloves)
- Medium carrots, peeled and diced (2)
- Ribs celery, diced (3)
- Medium red bell pepper, diced
- Diced tomatoes (2 cans, 14.5 ounces each)
- Vegetable stock or water (4 cups)
- Italian seasoning (½ teaspoon)
- Quinoa (1 cup, uncooked, rinsed and drained)
- Salt (1 teaspoon, or to taste)
- Ground black pepper (½ teaspoon, or to taste)
- Cannellini beans (1 can, 15 ounces, drained)
- Kale (1 cup, chopped)
- Fresh parmesan cheese (for garnish)
Instructions
- Heat the olive oil in a large stockpot over medium-high heat.
- Add diced onion, garlic, carrots, celery, and bell pepper; sauté for about 5 minutes until fragrant.
- Mix in diced tomatoes, vegetable stock, Italian seasoning, and rinsed quinoa. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until quinoa is tender.
- Stir in cannellini beans and chopped kale; cook for another 3-5 minutes until heated through.
Notes
Store in refrigerator for up to five days or freeze for three months.
Check seasoning and adjust before serving for personalized flavor.
Add a splash of water or stock during reheating if it thickens too much.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 2mg