Beans, Greens, and Quinoa Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbs olive oil 4 cups chicken or vegetable stock 1 medium onion, chopped 2 cloves garlic, chopped ½ cup quinoa ¾ tsp dried oregano 1 or 2 bay leaves 1 can navy beans, drained and rinsed 1 can kidney beans, drained and rinsed 2 cups spinach Salt and pepper to taste Grated parmesan or asiago
Pour olive oil in large saucepan or stock pot and heat over medium heat.
Sauté the onion for 3 minutes, add the garlic and sauté for one more minute.
Add the bay leaves, oregano, quinoa then the stock. Raise heat to high and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
Remove lid and stir in beans. Add the spinach, and cook a few minutes to wilt.
Remove bay leaves and season to taste with salt and pepper. Ladle into bowls and sprinkle with parmesan. -
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALYNN713.
Sauté the onion for 3 minutes, add the garlic and sauté for one more minute.
Add the bay leaves, oregano, quinoa then the stock. Raise heat to high and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
Remove lid and stir in beans. Add the spinach, and cook a few minutes to wilt.
Remove bay leaves and season to taste with salt and pepper. Ladle into bowls and sprinkle with parmesan. -
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALYNN713.
Nutritional Info Amount Per Serving
- Calories: 273.3
- Total Fat: 5.6 g
- Cholesterol: 8.2 mg
- Sodium: 599.3 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 10.5 g
- Protein: 16.2 g
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