Description
This Lemony White Bean Soup with Quinoa is easy to throw together, with minimal ingredients, and is packed with vegetables and plant based protein from the white beans and quinoa. If you’re looking for a cozy vegan one pot meal, to enjoy this winter, this soup is for you!
Ingredients
Scale
- 2 teaspoons olive oil
- 1/2 diced yellow or white onion
- 1 1/2 cups small diced celery
- 1 1/2 cups small diced carrots
- 2–3 cloves garlic, minced
- 1 teaspoon finely chopped fresh rosemary
- 2 teaspoon finely chopped fresh thyme
- 2 (15 oz) cans great northern beans, drained and rinsed
- 1/2 cup quinoa, that’s been rinsed well
- 4 cups vegetable broth
- 1 teaspoon lemon zest
- 1–2 tablespoons fresh lemon juice
- Salt and black pepper, to taste
Instructions
- Heat a large pot over medium heat and add olive oil. Next, add in the diced onion, carrot and celery, along with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir everything together and cook until veggies are softened, 4-5 minutes, stirring a few times.
- Next, add in the garlic, rosemary and thyme. Let cook together for 2-3 minutes, until nice and fragrant, before adding in the white beans, quinoa and vegetable broth. Mix together, bring soup to a simmer and then place the lid on. Turn heat down to low and let soup cook for about 25-30 minutes, until quinoa is completely cooked.
- Remove soup from the heat and stir in the lemon zest, lemon juice and fresh parsley. Season with extra salt and pepper, if needed. The amount of salt you add will depend on how salty your vegetable broth is. Serve with crackers, bread or salad and enjoy!
Notes
Soup can be stored in the refrigerator, in an airtight container, for about 4-5 days.
Soup can be frozen for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner, Vegan
- Method: Oven
- Cuisine: American
