Fire-Roasted Quinoa White Bean Soup
This quinoa white bean soup is a hearty, classic, flavorful hug in a bowl. Made with a parmesan-tomato broth, buttery white beans and satisfying quinoa, it's topped with crunchy dijon croutons and tastes fantastic. Definitely a must make!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 4 garlic cloves, minced
- kosher salt and pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 28 ounces fire roasted diced tomatoes
- 6 cups chicken or vegetable stock
- 28 ounces cannellini beans, drained and rinsed
- 1 parmesan cheese rind, about 2 inches in size
- ½ cup dry quinoa, rinsed well
- shaved parmesan cheese, for topping
dijon croutons
- 2 cups sourdough bread cubes
- 2 tablespoons butter, melted
- 1 tablespoons dijon mustard
Instructions
- Heat the butter and olive oil in a large pot over medium heat. Add the onions, carrots, celery and garlic with a big pinch of salt and pepper, the thyme and oregano. Stir and cook until softened, about 5 minutes. Add in the tomatoes and cook for another 2 to 3 minutes.
- Add in 5 cups of the stock, beans and parmesan rind. Bring the mixture to a boil then reduce it to a simmer. Cover and cook for 15 minutes.
- After 15 minutes, add the quinoa. Cover again and cook for another 10 to 15 minutes, until the quinoa is cooked through.
- Taste and season with more salt and pepper as needed. At this point, you can also add in the remaining cup of stock if you want it to be brothier.
- Serve with shaved parmesan cheese and dijon breadcrumbs!
dijon croutons
- To make the mustardy breadcrumbs, tear the bread into pieces. Heat the butter in a nonstick skillet over medium heat. Whisk in the dijon. Add the bread pieces and toss, cooking for a few minutes until the bread is toasted and golden.
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