Thick Quinoa and White Bean Soup

8 servings

50 minutes

The recipe is taken from Mary McCartney's book "Food. Vegetarian Cooking for the Home". The main ingredients in the soup are canned tomatoes, celery and carrots. But as soon as you add a little quinoa to them, the monotonous vegetable soup starts to sound unexpectedly funny because of the grains that spring on your tongue . In addition, quinoa is a shock dose of protein and calcium, which we especially lack in the absence of meat and milk.

Energy value per serving

• Calories: 229.4
• Proteins: 7.1g
• Fats: 11g
• Carbohydrates: 26g

Ingredients

• Refined olive oil: 4 tbsp
• Onion: 4 head
• Carrot: 2 pc
• Celery stalk: 2 pc
• Canned white beans: 400 g
• Garlic: 2 clove
• Canned tomatoes in pieces: 400 g
• Vegetable broth: 1.5 l
• Quinoa: 60 g
• Chopped parsley: 4 tbsp
• Freshly chopped oregano leaves: 1 tbsp
• Bay leaf: 1 pc
• Sea salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Pour oil into a large pot with a thick bottom. Place it over medium heat. Add finely chopped onion, carrot, and celery to the oil and sauté for 5 minutes. Then add beans and garlic and fry for a couple more minutes.

   Required ingredients:

   • Refined olive oil: 4 tablespoons
   • Onion: 4 heads
   • Carrot: 2 pieces
   • Celery stalk: 2 pieces
   • Canned white beans: 400 g
   • Garlic: 2 cloves

2. Add chopped tomatoes and vegetable broth. Cook for 20 minutes.

   Required ingredients:

   • Canned tomatoes in pieces: 400 g
   • Vegetable broth: 1.5 l

3. Add quinoa, parsley, oregano or other herbs, and bay leaf. Cook for 12-15 minutes until the quinoa is tender. Season with salt and pepper to taste.

   Required ingredients:

   • Quinoa: 60 g
   • Chopped parsley: 4 tablespoons
   • Freshly chopped oregano leaves: 1 tablespoon
   • Bay leaf: 1 piece
   • Sea salt:  to taste
   • Ground black pepper:  to taste