Vegetable, Chickpea and Quinoa Soup
Ingredients
-
2
tsp
grapeseed or olive oil
-
1
large
onion, diced
-
2
cloves
garlic, minced
-
2
large
carrots, diced
-
2
stalks
celery, diced
-
1½
tsp
Italian seasoning
-
1½
cups
green beans, chopped
-
½
cup
corn
-
4
cups
vegetable broth
-
½
cup
water
-
1
can (15-ounce)
chickpeas, drained
-
1
can (14.5-ounce)
diced tomatoes
-
1
tbsp
tomato paste
-
¼
cup
quinoa, dry
-
1
cup
spinach, chopped
-
½
tsp
salt
-
to taste
pepper
Instructions
- Heat oil in a large pot over medium heat and cook onion until softened.
- Add garlic and sauté for an additional minute.
- Stir in carrots, celery, and Italian seasoning, cooking for another 5 minutes.
- Add green beans, corn, vegetable broth, water, chickpeas, tomatoes, tomato paste, and quinoa, and bring to a boil.
- Reduce heat to low and simmer, covered, for 15 minutes.
- Remove the lid, increase heat to medium-low, and simmer uncovered for 15-20 minutes until vegetables are tender.
- Stir in spinach and season with salt and pepper.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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