Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 to 2 cups chopped seasonal vegetables (zucchini, yellow squash, bell pepper, sweet potatoes, or butternut squash)
- 6 garlic cloves, pressed or minced
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes
- Scant 1 cup quinoa, rinsed well
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 1 teaspoon salt, more to taste
- 2 bay leaves
- Pinch red pepper flakes
- Freshly ground black pepper
- 1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
- 1 cup or more chopped fresh kale or collard greens, tough ribs removed
- 1 to 2 teaspoons lemon juice, to taste
- Optional garnish: freshly grated Parmesan cheese
Instructions
- Warm the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the chopped onion, carrot, celery, and seasonal vegetables, along with a pinch of salt. Cook while stirring often until the onion has softened and turned translucent, about 6 to 8 minutes.
- Incorporate the garlic and thyme, stirring frequently until fragrant, about 1 minute.
- Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring frequently.
- Add the quinoa, vegetable broth, and water. Include 1 teaspoon of salt, the bay leaves, and a pinch of red pepper flakes. Season generously with freshly ground black pepper.
- Increase the heat to bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer.
- Simmer for 25 minutes, then remove the lid and add the beans and chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat and discard the bay leaves. Stir in the lemon juice.
- Finally, taste and season with more salt, pepper, and/or lemon juice until the flavors elevate to your liking.
- Divide into bowls and top with freshly grated Parmesan if desired.
Notes
This soup is versatile; feel free to use any seasonal vegetables. Leftovers can last up to 4 days in the fridge or can be frozen for about 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg