Fire-Roasted Quinoa White Bean Soup
User Reviews
5
2 reviews
Excellent
Fire-Roasted Quinoa White Bean Soup
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This quinoa white bean soup is a hearty, classic, flavorful hug in a bowl. Made with a parmesan-tomato broth, buttery white beans and satisfying quinoa, it's topped with crunchy dijon croutons and tastes fantastic. Definitely a must make!
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Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion diced, sweet
- 1 cup carrot diced
- 1 cup celery diced
- 4 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- 28 ounces diced tomatoes fire roasted
- 6 cups chicken stock or vegetable stock
- 28 ounces cannellini beans drained and rinsed
- 1 Parmesan cheese rind about 2 inches in size
- ½ cup quinoa rinsed well, dry
- Parmesan Cheese for topping, shaved
dijon croutons
- 2 cups sourdough bread cubes
- 2 tablespoons butter melted
- 1 tablespoons Dijon mustard
Instructions
- Heat the butter and olive oil in a large pot over medium heat. Add the onions, carrots, celery and garlic with a big pinch of salt and pepper, the thyme and oregano. Stir and cook until softened, about 5 minutes. Add in the tomatoes and cook for another 2 to 3 minutes.
- Add in 5 cups of the stock, beans and parmesan rind. Bring the mixture to a boil then reduce it to a simmer. Cover and cook for 15 minutes.
- After 15 minutes, add the quinoa. Cover again and cook for another 10 to 15 minutes, until the quinoa is cooked through.
- Taste and season with more salt and pepper as needed. At this point, you can also add in the remaining cup of stock if you want it to be brothier.
- Serve with shaved parmesan cheese and dijon breadcrumbs!
dijon croutons
- To make the mustardy breadcrumbs, tear the bread into pieces. Heat the butter in a nonstick skillet over medium heat. Whisk in the dijon. Add the bread pieces and toss, cooking for a few minutes until the bread is toasted and golden.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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