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!
Soup season is in full effect!
I will never get enough.
This quinoa white bean soup is so delicious, made with fire roasted tomatoes and buttery cannellini beans in a parmesan-flavored broth. It’s so satisfying and the perfect easy lunch soup to make ahead of time.
It’s a cozy hug on a chilly day.
And why yes, I am adamant on seeing how many different soups I can make by using all my favorite ingredients in different ways.
Why do you ask?!?!
This may sound crazy, but this recipe tastes like the old-school, old-fashioned vegetable soup. You know the one?
For some crazy reason, it reminds me of a school cafeteria. In a good way though!
It’s like my grandma’s old vegetable soup recipe. A tomato-based broth with classic vegetables, but this time a little glow up.
Quinoa, for texture and satiety.
White beans, for some buttery flavor and more staying power.
Two things I love!!
Just like my taco soup that I shared last week, this is another one of my lunch soups that I really enjoy.
It’s a perfect soup to make ahead of time. I (of course!) add a parmesan rind to the broth while it simmers which delivers incredible, rich flavor. It gives it an extra boost that makes it taste so special and fancy, while being a totally hands-off trick.
There’s no doubt that the best part is the crunchy topping! I throw some seasoned dijon croutons on top and they are a game changer.
Adding that texture on top makes this seem even more filling. It makes it more hearty and tastier. And frankly, just more enjoyable to eat!
Let’s be real though: throwing crunchy homemade croutons on top of any food would make it more enjoyable to eat.
This is embarrassingly easy.
Saute the veggies. Add the stock, tomatoes, beans and parm. Simmer, add the quinoa, simmer more and DONE.
It’s that simple. I highly highly encourage you to taste a few times as you go and definitely season more at the end depending on your flavor preferences. It’s all based on the tomatoes, stock and even the parmesan rind that you use.
And that’s lunch and dinner!
Fire-Roasted Quinoa White Bean Soup
Fire-Roasted Quinoa White Bean Soup
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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10 Comments on “Fire-Roasted Quinoa White Bean Soup.”
I cannot wait to try this! However! I always get confused on the parmesan rind in the broth. Seems silly to get confused on that, but do I leave the parmesan rind in the broth and let it melt completely OR do I remove it at some point? In the past, I just leave it in and let it melt completely and try to stir the cheese into everything but I’ve always wondered if I needed to remove it.
do you know the calories per serving?
My question, too….
Everything about this soup has me singing!! All my favorite things, hands down! As soo as I make it I’ll let you know! I keep Parmesan rinds in my freezer after I grate the block. They make a huge difference in stews and soups! Thanks Jessica!!
How much does it make? I don’t see a serving #.
Thanks! Looks absolutely delicious
My question, too.
This looks amazing – I’m making it tonight. Curious if this could be done in a crock-pot/slow cooker?
The answer is OF COURSE!!! I used the crock pot to soften the vegetables, then added the tomatoes, waited til they warmed then added the beans and Parmesan. A few hours later I threw in the quiona.
I added some shredded chicken with the beans too. Mmmmm!
I made this tonight and I used a slow cooker. I did the veggies, spices and garlic on the stove top. I added one can of the tomatoes to that mixture and then dumped it all in the slow cooker – with some ground turkey – to cook on low most of the afternoon. I used a packet of the quick cook quinoa/rice and added that towards the end. I had some cheese breadsticks that I used to make into my croutons. This soup is REALLY GOOD and so easy. A hearty meal on a cold day here. I will definitely a make this again.
it makes a lot – can I freeze some the leftovers?
The soup was easy and delicious! The croutons were amazing!!! However, the Parmesan doesn’t melt well so it gets stuck on your spoon and all over your teeth when you are eating it. I don’t know which cheese would be a better alternative.