Hearty Quinoa And White Bean Soup Recipes

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HEARTY QUINOA AND WHITE BEAN SOUP

Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans - practically any variety will do - add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back.

Provided by Jeff Gordinier

Categories     dinner, weekday, main course

Time 45m

Yield 6 servings (about 2 1/2 quarts)

Number Of Ingredients 13



Hearty Quinoa and White Bean Soup image

Steps:

  • Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.
  • Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.
  • Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1155 milligrams, Sugar 5 grams

1/4 cup light olive oil
2 medium onions, finely chopped
2 medium carrots, peeled and finely chopped
2 stalks celery, trimmed and finely diced
1 can (14 1/2 ounces) cannellini or other white beans, drained
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) chopped tomatoes, with their juices
7 cups vegetable stock
1/3 cup quinoa
1/4 cup chopped parsley
1 tablespoon chopped fresh oregano, rosemary or thyme
1 bay leaf
Sea salt and ground black pepper

HEARTY TUSCAN WHITE BEAN SOUP

This is a really easy Tuscan style white bean and spinach soup. I prefer it meatless, but mini meatballs can be added.

Provided by Shana C

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14



Hearty Tuscan White Bean Soup image

Steps:

  • Heat the oil in a 4 quart soup pot over medium heat.
  • Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
  • Add the chicken broth, tomatoes and bay leaf.
  • Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
  • Squeeze the water from the thawed spinach and add to the pot.
  • Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
  • Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
  • Serve sprinkled with grated parmesan and/or pecorino romano.

Nutrition Facts : Calories 370.6, Fat 11.3, SaturatedFat 1.8, Sodium 725.5, Carbohydrate 50, Fiber 10.6, Sugar 5.4, Protein 19.2

1/4 cup olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 carrots, chopped
2 stalks celery, chopped
1/4 teaspoon dried thyme
1 bay leaf
3 (14 ounce) cans chicken broth
1 (14 ounce) can diced tomatoes, undrained
2 (15 ounce) cans white beans, any variety
1 (10 ounce) packaged frozen chopped spinach, thawed
3/4 cup macaroni, uncooked
salt and pepper
grated parmesan cheese, and or pecorino romano cheese, to serve

SWEET POTATO QUINOA STEW WITH WHITE BEANS AND SPINACH

Make and share this Sweet Potato Quinoa Stew With White Beans and Spinach recipe from Food.com.

Provided by Chief Scullery Engi

Categories     Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13



Sweet Potato Quinoa Stew With White Beans and Spinach image

Steps:

  • Heat the coconut oil in a large soup pot over medium heat. Add the onion and sauté for about 5-8 minutes, stirring occasionally. Add the garlic, sweet potato, quinoa, dried thyme, and cayenne pepper. Cook for about 3 more minutes.
  • Add 6 cups of vegetable stock and beans. Bring to a boil. Reduce heat and simmer for about 30 minutes.
  • Stir in coconut milk and spinach. If soup is too thick add a bit more stock or water. Season to taste with plenty of salt, pepper, and crushed red pepper flakes to taste.
  • Use this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go!

Nutrition Facts : Calories 466.8, Fat 28, SaturatedFat 23.3, Sodium 220.3, Carbohydrate 46.5, Fiber 11.1, Sugar 3.4, Protein 12.7

1 tablespoon coconut oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 large sweet potatoes or 2 small sweet potatoes, cut into 1/4 inch chunks
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 (15 ounce) can full fat coconut milk
1 1/2 cups cooked navy beans, if canned rinsed and drained (or any white bean of your choice)
1/2 cup dry quinoa
4 cups spinach
6 -8 cups low sodium vegetable broth
crushed red pepper flakes
salt and pepper

QUINOA PEANUT WHITE BEAN SOUP

An easy, nutritious way to use quinoa. Hearty and perfect for a cold day.

Provided by Denise Kasz Willmarth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 1h

Yield 6

Number Of Ingredients 16



Quinoa Peanut White Bean Soup image

Steps:

  • Heat oil in a large pot over medium heat. Cook and stir onion and jalapeno pepper in the hot oil until softened, 4 to 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir in white beans, carrots, and quinoa.
  • Pour vegetable broth, diced tomatoes, and soy sauce into the pot; bring to a boil. Reduce heat and simmer, covered, until carrots and quinoa are tender, about 20 minutes. Add red bell pepper; cook until softened, about 5 minutes. Stir in peanut butter until dissolved into the broth, about 1 minute.
  • Garnish soup with cilantro, hot sauce, lime juice, and black pepper.

Nutrition Facts : Calories 436.6 calories, Carbohydrate 60 g, Fat 14.4 g, Fiber 13.1 g, Protein 20.8 g, SaturatedFat 2.6 g, Sodium 1413.7 mg, Sugar 9.8 g

2 teaspoons canola oil
¾ cup chopped onion
1 jalapeno pepper, seeded and chopped
3 cloves garlic, minced
2 (15 ounce) cans white beans, drained
5 carrots, sliced
½ cup quinoa
6 cups vegetable broth
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
¼ cup soy sauce
½ cup chopped red bell pepper
½ cup peanut butter
¼ cup chopped cilantro, or to taste
1 tablespoon hot pepper sauce (such as Tabasco®)
1 lime, cut into wedges
freshly ground black pepper to taste

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