Ingredients
Directions
Heat a large stovetop pot on medium-high heat. Add the onions, red bell pepper, carrots, and celery. Turn the heat down to medium and cook until the onions are translucent, about 3–5 minutes.
Stir in the garlic and oregano and cook for 30 seconds.
Add the kidney beans, white beans, tomatoes, quinoa, vegetable broth, water, and salt and pepper, if using. Bring to a boil then turn down the heat to a simmer and cover for 20–25 minutes or until the quinoa is tender.
Once the quinoa is done (taste test!), stir in the spinach and parsley.
Let sit for 10 minutes with the lid on before serving.
Portion into soup bowls and top with nutritional yeast and crushed red pepper flakes, if desired.
Chef's Notes
Substitutions
Use any bean of choice in place of kidney or white beans.
Substitute white or red onion for the yellow onion.
Use yellow or green pepper in place of red bell pepper.
Substitute organic kale, bok choy, or mustard greens for the spinach.
Instead of parsley, use basil.
White beans
Use northern, navy, or cannellini beans.
Storage
Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to 3 months.
Ingredients
Directions
Heat a large stovetop pot on medium-high heat. Add the onions, red bell pepper, carrots, and celery. Turn the heat down to medium and cook until the onions are translucent, about 3–5 minutes.
Stir in the garlic and oregano and cook for 30 seconds.
Add the kidney beans, white beans, tomatoes, quinoa, vegetable broth, water, and salt and pepper, if using. Bring to a boil then turn down the heat to a simmer and cover for 20–25 minutes or until the quinoa is tender.
Once the quinoa is done (taste test!), stir in the spinach and parsley.
Let sit for 10 minutes with the lid on before serving.
Portion into soup bowls and top with nutritional yeast and crushed red pepper flakes, if desired.
