Description
This Quinoa Vegetable Soup is a cozy, nutritious meal perfect for any day! With its vibrant veggies and simple preparation, it’s a delicious, healthy choice that warms the soul.
Ingredients
Scale
- 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
- 1/2 teaspoon ground black pepper
- 1 (15 ounce) can white Cannellini beans, drained
- 1 cup kale, chopped
- Fresh parmesan cheese (for garnish)
Instructions
- Heat olive oil in a large stockpot over medium-high heat.
- Sauté onion, garlic, carrots, celery, and red bell pepper until tender.
- Add diced tomatoes, vegetable stock, Italian seasoning, and rinsed quinoa; bring to a boil.
- Reduce heat and simmer for 20-25 minutes, stirring occasionally.
- Stir in Cannellini beans and chopped kale; cook until heated through.
- Ladle into bowls and garnish with fresh parmesan cheese.
Notes
You can substitute vegetables based on your preferences or what’s in season.
Store leftovers in an airtight container in the refrigerator for up to four days.
For meal prep, this soup can be frozen in portions for up to three months.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg