There’s something incredibly comforting about a warm bowl of soup that not only nourishes the body but also soothes the soul. This recipe for Quinoa, Cannellini Bean, Tomato and Spinach Soup, combined with Broth Master bone broth, creates a dish that's hearty, satisfying, nutrient-dense and packed with protein.
It’s a totally nutritious, delicious meal in a bowl.
Ingredients:
- 3 tablespoons olive oil
- 2 onions, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 4 cloves garlic minced
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1 cup quinoa, raw
- 1 can (14 oz.) cannellini beans, strained and rinsed
- 1 can (28 oz.) diced fire roasted tomatoes
- ¼ cup ketchup
- 4 cups Broth Master Bone Broth
- 2 cups water
- 1 bay leaf
- 1 parmesan rind
- 2 cups spinach, roughly chopped
Instructions:
- In a large dutch oven or soup pot on medium-high heat, warm the olive oil.
- Add the onion, carrot, and celery and sauté for 3-4 minutes until tender. Then add the minced garlic and cook for an additional 1-2 minutes until tender.
- Add the dried thyme, dried oregano, red pepper flakes, and salt, and sauté for an additional minute until fragrant.
- Pour in the quinoa, white beans, ketchup and diced tomatoes. Stir to combine with the vegetables.
- Pour in Broth Masters bone broth and water, stir again until everything is well incorporated.
- Add the parmesan rind and bay leaf to the pot and stir to ensure they are submerged in the broth.
- Bring the soup to a boil, then reduce to a simmer, and cook for 20 minutes, stirring occasionally, until the quinoa is tender.
- Once cooked, add the chopped spinach, stir until well incorporated in the soup, and simmer for a final 5 minutes until the spinach is wilted. If you find the soup too thick, simply add some more water or broth to thin the soup to your liking.
- Remove the parmesan rind and bay leaf, then taste the soup, and adjust the seasoning with additional salt and black pepper as needed.
- Serve the soup immediately with freshly grated parmesan or allow it to cool completely and store it in the fridge for up to 5 days or in the freezer for up to 3 months.