Thick Quinoa and White Bean Soup
Soups • Italian
Description
This recipe is adapted from a cookbook by Mary Smith titled 'Food: Vegetarian Cooking for Home.' The key ingredients in the soup are canned tomatoes, celery, and carrots. However, when you add a bit of quinoa, the bouncy grains transform the otherwise monotonous vegetable soup into something unexpectedly delightful. Plus, quinoa provides a hefty dose of protein and calcium, which are especially lacking in a diet without meat and dairy.
Ingredients
- Unrefined Sunflower Oil 4 spoons
- Onion 4 heads
- Carrot 2 pieces
- Celery stalk 2 pieces
- Canned Baby Beets 15 oz
- Garlic 2 cloves
- Canned Tomatoes (Pelati) 15 oz
- Chicken Broth 1½ l
- Quinoa 0 oz
- Chopped Sage Leaves 4 spoons
- Chopped Sage Leaves 1 tablespoon
- Bay leaf 1 piece
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Pour oil into a large, heavy-bottomed pot. Place it over medium heat. Add the finely chopped onion, carrot, and celery to the oil and sauté for 5 minutes. Then, add the beans and garlic and cook for another couple of minutes.
Step 2
Add chopped tomatoes and vegetable broth. Simmer for 20 minutes.
Step 3
Add the quinoa, parsley, oregano, or any other herbs, along with the bay leaf. Cook for 12-15 minutes until the quinoa is tender. Season with salt and pepper to taste.
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