Back
5.0 from 3 votes

Fire-Roasted Quinoa White Bean Soup

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!

Prep Time
45 mins
Total Time
45 mins
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 4 garlic cloves, minced
  • kosher salt and pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 28 ounces fire roasted diced tomatoes
  • 6 cups chicken or vegetable stock
  • 28 ounces cannellini beans, drained and rinsed
  • 1 parmesan cheese rind, about 2 inches in size
  • ½ cup dry quinoa, rinsed well
  • shaved Parmesan cheese, for topping
dijon croutons
  • 2 cups sourdough bread cubes
  • 2 tablespoons Butter, melted
  • 1 tablespoons Dijon mustard

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. After 15 minutes, add the quinoa. Cover again and cook for another 10 to 15 minutes, until the quinoa is cooked through.
  4. 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.
  5. Serve with shaved parmesan cheese and dijon breadcrumbs!
dijon croutons
  1. 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.