Chunky Potato, Leek and Quinoa Soup

1 tbsp olive oil
2 medium leeks, finely sliced
150g fat free bacon chopped
500g potatoes, unpeeled and chopped
5 cups (1.25 litres) chicken or vegetable stock
salt and pepper
60g quinoa
400g cannellini beans
2 tbs snipped fresh chives

Heat the oil in a large pan over a medium heat. Add the sliced leeks and bacon and cook for 5 mins or until the leeks are soft and golden.
Add the potatoes and cook until they start to soften. Stir in the stock and season. Bring to the boil, then reduce the heat and simmer, covered, for 10 mins.
Add the quinoa and beans and cook, covered, for 25 mins or until the potato is soft and the quinoa is translucent.
Stir in the chives and check seasoning and serve immediately.


Serving Size: 6 generous helpings

Number of Servings: 6

Recipe submitted by SparkPeople user PILLYWIGGIN.