Description
This Quinoa Vegetable Soup is a delightful blend of fresh veggies, protein-rich quinoa, and aromatic spices, perfect for a warming, healthy meal that everyone will love!
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable stock or water
- 1 tsp Italian seasoning
- 1 cup quinoa, rinsed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups kale, chopped
- 1/2 cup fresh parmesan cheese, grated
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté diced onion and minced garlic for 2 minutes.
- Add diced carrots, celery, and bell pepper; cook for another 5 minutes.
- Stir in diced tomatoes, vegetable stock, Italian seasoning, and rinsed quinoa. Season with salt and pepper, and bring to a boil.
- Reduce heat and simmer for 20-25 minutes until quinoa is tender.
- Gently stir in the drained beans and kale; simmer for another 3-5 minutes until kale is wilted.
- Serve warm, topped with parmesan if desired.
Notes
This soup can be stored in the fridge for up to 5 days.
Freezing is an option; store in airtight containers for up to 3 months.
For additional flavor, incorporate spices like cumin or red pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg