Description
This Quinoa Vegetable Soup is bursting with flavor from fresh veggies and spices. It’s an easy, healthy meal—ideal for cozy dinners or impressing guests with homemade goodness.
Ingredients
- Extra virgin olive oil
- Onion
- Garlic
- Carrots
- Celery
- Red bell pepper
- Canned diced tomatoes
- Vegetable stock or water
- Italian seasoning
- Quinoa
- Salt and ground black pepper
- White Cannellini beans
- Kale
- Fresh parmesan cheese
Instructions
- Heat olive oil in a stockpot over medium-high heat.
- Add onion, garlic, carrots, celery, and red bell pepper; sauté for 5 minutes.
- Stir in canned tomatoes, vegetable stock, quinoa, and seasonings; bring to a boil.
- Reduce heat and simmer for 20-25 minutes until quinoa is tender.
- Add beans and kale; cook for an additional 3-5 minutes.
- Serve with a sprinkle of parmesan cheese.
Notes
Rinse quinoa before cooking to reduce bitterness.
Adjust soup consistency with extra stock if too thick.
Store leftovers in the refrigerator for 3-5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg