Gluten Free Tomato White Bean Soup With Quinoa

“This soup is like magic,” were the first words uttered by our flu-struck friend, upon trying our new creation. And yes, he could still taste things! Another housemate/taste-tester, who typically hates tomato-based soups, was blown away by this tasty concoction. This is a marvelously healthy soup, chock full of hearty veggies. The best part about this soup is that it’s colorful! Which has to mean it’s good for you, right? It yeilds a huge amount that will feed you and your sick friends for the whole week, and we know you probably have a few of them right now. So, get cooking, and bring a bowl of this to a friend or loved one tonight. (Recipe from The First Mess).

Ingredients:
1 cup dry beans soaked for at least 2 hours and drained (I used navy beans)
2 tbsp grape seed oil
1 medium onion, diced (I added a small-diced shallot too)
1 rib celery, diced
1 bay leaf
2 cloves garlic, minced
3 sprigs thyme, leaves chopped fine
1 sprig rosemary, leaves chopped fine
1/4 cup tomato paste
2 cups halved grape tomatoes (or regular diced tomatoes or 1 can of diced tomatoes etc)
2 quarts vegetable stock
2 cups diced vegetables (I used zucchini and green beans)
1/2 cup quinoa, soaked (or rice or millet or small pasta etc etc)
1/2 bunch kale, leaves removed and chopped roughly
5 sprigs of parsley, leaves chopped fine
salt and pepper

Directions:

“Heat the oil in a big soup pot over medium. Add the onions and cook until they soften up just a bit, about 5 minutes. I kind of like to stew the onion in the oil for a while so that it gets really soft and blends right in with the soup. Add the celery and bay leaf and cook until the celery softens, another 5 minutes. Add the garlic, thyme and rosemary. Cook until fragrant, 1-2 minutes.

Add the tomato paste and stir continuously until paste is broken up and its flavour is cooked out, about 5-7 minutes. Add the beans and tomatoes and stir to coat in the tomato paste mixture. Add about 1/2 cup of the stock and scrape the bottom of the pot to get any browned bits up. Add the rest of the stock and bring to a boil. Simmer until the beans still have some bite, about 35 minutes.

Add the quinoa and stir. If you’re using rice, add it with the beans. If using pasta, add it after letting the beans cook for about 40 minutes since it doesn’t take as long as quinoa. Add the vegetables and cook until tender, about 10 minutes. If using heartier vegetables like carrots or squash, add them sooner to allow adequate cooking time. When the beans are a little soft (but still have some bite!), add the greens and parsley. Stir until greens are wilted a bit and serve.”


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