Description
This Quinoa Vegetable Soup combines vibrant veggies and spices into a comforting bowl of goodness. Quick to prepare, it’s perfect for busy dinners or a healthy meal. Enjoy a delicious, homemade delight that’s sure to please!
Ingredients
Scale
- 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
- 2 (14.5 ounce) cans diced tomatoes
- 4 cups vegetable stock or water
- ½ teaspoon Italian seasoning
- 1 cup quinoa, uncooked, rinsed and drained
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (15 ounce) can white Cannellini beans, drained
- 1 cup kale, chopped
- Fresh parmesan cheese (for garnish)
Instructions
- Heat the oil in a large stockpot over medium-high.
- Sauté onion and garlic until fragrant, then add carrots, celery, and bell pepper for about 5 minutes.
- Stir in diced tomatoes, vegetable stock or water, Italian seasoning, and quinoa; season with salt and pepper and bring to boil.
- Simmer for 20-25 minutes until quinoa is tender, stirring occasionally.
- Add Cannellini beans and kale, cooking for an additional 3-5 minutes until warmed and wilted.
- Serve hot, topped with fresh grated Parmesan if desired.
Notes
Allow leftovers to cool before storing in an airtight container in the refrigerator for up to five days.
Freeze in a freezer-safe container for a maximum of three months for longer storage.
Reheat gently on the stovetop over medium heat, adding a splash of water if necessary.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 1mg