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Quinoa, Kale & White Bean Soup

URL: https://thefirstmess.com/2011/09/07/quinoa-kale-and-white-bean-soup/

Ingredients

The base

  • 2 tablespoons olive oil
  • 1 large yellow onion
  • 1 stick celery
  • 1 leaf bay leaf
  • 2 cloves garlic
  • 3 sprigs thyme
  • 1 sprig rosemary
  • ¼ cup tomato paste
  • 1 cup dry navy beans
  • 2 cups chopped tomatoes
  • 2 litres vegetable stock
  • ½ cup quinoa
  • 5 sprigs parsley
  • sea salt to taste
  • ground black pepper to taste

The vegetables

  • 2 cups diced tender vegetables of choice
  • 2 cups chopped kale

Instructions

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add diced onion and cook until softened, about 5 minutes.
  3. Stir in diced celery and bay leaf, cooking for another 5 minutes.
  4. Add minced garlic, thyme, and rosemary, cooking until fragrant for 1-2 minutes.
  5. Stir in tomato paste and cook for 5-7 minutes until its flavor is developed.
  6. Add soaked navy beans and chopped tomatoes, stirring to combine.
  7. Pour in about ½ cup of vegetable stock, scraping the bottom of the pot.
  8. Add the rest of the stock and bring to a boil, then simmer for about 40 minutes.
  9. Stir in rinsed quinoa and cook until tender, about 10 minutes.
  10. Add chopped vegetables and cook until tender.
  11. Finally, stir in chopped kale and parsley until wilted, then serve.

Nutrition Facts (estimated)

Servings
6
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg

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