Quinoa Vegetable Soup With Kale
This hearty quinoa soup is packed with a colorful array of vegetables, beans, and greens, all simmered together in a flavorful broth. The combination of aromatic herbs and zesty lemon juice elevates the dish to create a comforting and nutritious meal that will warm you up from the inside out. Garnish with Parmesan for an extra touch of indulgence.
— Constant Cookbook
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 3 small or 2 medium/large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
- 6 garlic cloves, pressed or minced
- ½ teaspoon dried thyme
- 1 can (28 ounce) diced tomatoes, drained
- Scant 1 cup quinoa, rinsed well in a fine mesh colander
- 4 cups 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
- 1 cup or more chopped fresh kale or collard greens, tough ribs removed
- 1 teaspoon lemon juice
- Optional garnish: freshly grated Parmesan cheese
Instructions
- Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to 1/2 teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.
Cook Time
45M
Prep Time
PT15M
Yield
4 to 6 servings
Nutrition
- Calories: 280 calories
- Sugar Content: 9.2 g
- Sodium Content: 1019.4 mg
- Fat Content: 10.3 g
- Saturated Fat Content: 1.4 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 40.8 g
- Fiber Content: 8.9 g
- Protein Content: 9 g
- Cholesterol Content: 0 mg
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