Quinoa Vegetable Soup
This Quinoa Vegetable Soup is healthy, vegan, super filling and packed with vitamins, nutrients, fiber and protein!
Servings: 6 servings
Calories: 144kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 cup celery chopped
- 1 medium zucchini chopped
- 14.5 ounce can diced tomatoes
- 1 ½ cup fresh grape tomatoes halved (you can also use 2 cans of diced tomatoes if you don't have fresh)
- 1 teaspoon dried basil
- ¼ cup fresh parsley or 2 tablespoons dried
- 64 ouncea cartons of vegetable broth
- 3 cups kale
- ½ cup quinoa rinsed and dried
- 15 ouncea can white beans
Instructions
- Place oil, onion, garlic, celery, zucchini, tomatoes, basil and parsley to a dutch oven and cook over medium heat for 5 minutes until softened.
- Add broth and bring to a boil over medium high heat. Lower heat to medium ad cook for another 10 minutes.
- Add beans and quinoa and cook for another 25 minutes.
- Add kale, stir to combine and cook of another 2-3 minutes until wilted.
Notes
To store in the refrigerator: Place in an airtight container for up to 5 days.
To store in the freezer: Place in an airtight container for up to 3 months.
Nutrition
Calories: 144kcal | Carbohydrates: 19g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 136mg | Potassium: 589mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3882IU | Vitamin C: 51mg | Calcium: 140mg | Iron: 2mg