Description
This Quinoa Vegetable Soup brings together vibrant vegetables and nutty quinoa for a delightful, easy meal. Perfect for cozy nights or a quick healthy lunch!
Ingredients
Scale
- 2 tablespoons Extra Virgin Olive Oil
- 1 small Onion, diced
- 3 Garlic Cloves, minced
- 2 Medium Carrots, diced
- 2 Ribs of Celery, diced
- 1 Red Bell Pepper, diced
- 1 can (14.5 oz) Diced Tomatoes
- 4 cups Vegetable Stock or Water
- 1 teaspoon Italian Seasoning
- 1 cup Quinoa, rinsed
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 1 can (15 oz) Cannellini Beans, drained and rinsed
- 2 cups Kale, chopped
- 1/2 cup Fresh Parmesan Cheese, grated
Instructions
- Heat the oil in a stockpot over medium-high heat.
- Sauté onion, garlic, carrots, celery, and bell pepper for about five minutes.
- Add diced tomatoes, stock, Italian seasoning, and quinoa; bring to a boil then simmer for 20-25 minutes.
- Stir in drained beans and chopped kale for another 3-5 minutes.
- Serve topped with grated Parmesan cheese.
Notes
Rinse quinoa to remove its natural coating for better flavor.
Add a splash of vinegar if the soup tastes too salty.
Feel free to customize with seasonal veggies.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg