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quinoa and white bean soup

Soup with quinoa and white beans, and we have added kale. From NY Times Cooking

quinoa and white bean soup
Portions 🍽 4 servings
Prep Time ⏱ 0 mins
Cook Time 🔥 0 mins
Total Time ⌛ 0 mins
Times Made Made 0 times
Rating:
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Approximate Nutritional Analysis

Calculated based on 1 of 4 servings

Calories 🔥
392 kcal
Energy
Protein 18% kcal
18.8 g
Muscle & Satiety
Carbs 43% kcal
43.5 g
Energy & Grains
Total Fat 39% kcal
17.6 g
Essential Lipids
Caloric Distribution
Protein 18% Carbs 43% Fat 39%
Dietary Fiber 10.8g
Sodium 1904mg
Calculation Coverage 87% of ingredients matched
View Per-Ingredient Nutritional Contribution (15 items) ▼
Ingredient Quantity Est. Weight Calories Protein Carbs Fat
olive oil 0.25 cups 54.0g 477 kcal 0.0g 0.0g 54.0g
onions 2 300.0g 120 kcal 3.3g 27.9g 0.3g
carrots 2 120.0g 49 kcal 1.1g 11.5g 0.2g
celery 2 ribs 80.0g 11 kcal 0.6g 2.4g 0.2g
cannellini beans 14 oz 396.9g 437 kcal 27.8g 79.4g 2.0g
garlic 2 cloves 6.0g 9 kcal 0.4g 2.0g 0.0g
chopped tomatoes 14 oz 396.9g 71 kcal 3.6g 15.5g 0.8g
vegetable stock 7 cups 1680.0g 252 kcal 33.6g 16.8g 8.4g
quinoa (approx) 0.33 cups 49.5g 59 kcal 1.5g 7.4g 2.0g
parsley 0.25 cups 4.0g 1 kcal 0.1g 0.1g 0.0g
oregano 1 tbsp 15.0g 0 kcal 0.0g 0.0g 0.0g
rosemary 1 tbsp 1.0g 0 kcal 0.0g 0.0g 0.0g
thyme 1 tbsp 1.0g 0 kcal 0.0g 0.0g 0.0g
bay leaf (approx) 1 50.0g 60 kcal 1.5g 7.5g 2.0g
kale 1 bunch 40.0g 20 kcal 1.7g 3.5g 0.4g

* Approximate nutritional values calculated from recipe ingredients using USDA standard food reference data. Actual content may vary depending on specific brands, cooking methods, and substitutions.

Ingredients

(15 items)
  • olive oil
    0.25 cups
  • onions
    2
  • carrots
    2
  • celery
    2 ribs
  • cannellini beans
    14 oz
  • garlic
    2 cloves
  • chopped tomatoes
    14 oz
  • vegetable stock
    7 cups
  • quinoa
    0.33 cups
  • parsley
    0.25 cups
  • oregano [optional]
    1 tbsp
  • rosemary [optional]
    1 tbsp
  • thyme [optional]
    1 tbsp
  • bay leaf
    1
  • kale
    1 bunch

Directions & Preparation

1.

Peel and finely chop the carrots, onions, and celery. Chop the parsley. Chop the oregano, thyme or rosemary, if using.

2.

Remove stem from the kale.

3.

Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.

4.

Stir in tomatoes and their juices, add the kale and the vegetable stock. Simmer for 20 minutes.

5.

Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.