Beans, Greens, and Quinoa Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Beans, Greens, and Quinoa Soup calories by ingredient
Introduction
Delicious soup for winter. Love all the beans. Great with toast. Delicious soup for winter. Love all the beans. Great with toast.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
Directions
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.