Hearty Quinoa and White Bean Soup

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Hearty Quinoa and White Bean Soup

Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans – practically any variety will do – add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back.

Rating

Ingredients

  • 1/4cup light olive oil
  • 2medium onions, finely chopped
  • 2medium carrots, peeled and finely chopped
  • 2stalks celery, trimmed and finely diced
  • 1can (14 1/2 ounces) cannellini or other white beans, drained
  • 2cloves garlic, finely chopped
  • 1can (14 1/2 ounces) chopped tomatoes, with their juices
  • 7cups vegetable stock
  • 1/3cup quinoa
  • 1/4cup chopped parsley
  • 1tablespoon chopped fresh oregano, rosemary or thyme
  • 1bay leaf
  • Sea salt and ground black pepper
Set base servings to enable scaling:

Directions

Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.

Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.

Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.

Nutrition

Info
Trans Fat: 0 gramsFat: 10 gramsCalories: 239Saturated Fat: 1 gramUnsaturated Fat: 8 gramsSodium: 1154 milligramsSugar: 5 gramsFiber: 7 gramsCarbohydrate: 31 gramsProtein: 8 grams
Soups

Source: https://cooking.nytimes.com/recipes/1014726-hearty-quinoa-and-white-bean-soup