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White Bean Soup with Quinoa

A hearty and comforting soup combining creamy white beans and fluffy quinoa, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups white beans, cooked (canned or pre-cooked)
  • 1 cup quinoa, rinsed
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 teaspoon thyme
  • to taste Salt and pepper
  • 2 tablespoons Olive oil for sautéing

Method
 

Preparation
  1. Begin by washing and chopping your onion, carrots, celery, and garlic.
Sautéing
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
  2. Toss in the carrots and celery, cooking for an additional 5-7 minutes.
Flavoring
  1. Stir in the minced garlic and thyme, cooking for another 1-2 minutes until fragrant.
Combining Ingredients
  1. Add the cooked white beans and rinsed quinoa to the pot, mixing well.
  2. Pour in the vegetable broth and bring it to a gentle boil. Season with salt and pepper to your taste.
Simmering
  1. Reduce the heat to low and let the soup simmer for about 30 minutes, or until the quinoa is tender and has absorbed some of the broth.
Blending (Optional)
  1. For a creamier texture, blend a portion of the soup using an immersion blender. Save some beans for added texture.
Serving
  1. Ladle the soup into bowls, and garnish with your choice of toppings, such as croutons, fresh herbs, or a sprinkle of chili flakes.

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on the stovetop, adding a splash of vegetable broth if needed to revive the creamy texture.