By Easy, Fall, Gluten Free, Original Recipes, Seasonal, Soup, Winter
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White Bean and Quinoa Tomato Soup

Comforting, hearty, savory, and only three steps - perfect for a rainy day. Crunchy croutons really take this soup to the next level. .
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Servings 4

Ingredients
  

  • 3 medium carrots medium diced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 whole star anise
  • 1/4 cup tomato paste
  • 4 cups vegetable broth
  • 2 cups water
  • 2 cups chopped Napa cabbage bite sized pieces
  • 3/4 cup shredded vegan parmesan such as Follow Your Heart or Violife
  • 1/2 cup quinoa
  • 3 cups cooked or canned pinto beans see note below if starting with dried beans
  • 1/4 cup sliced fresh basil
  • Salt pepper, and red pepper flakes to taste
  • Croutons or crusty bread for serving

Instructions
 

  • Heat a large pot over medium heat while you dice your carrots. Just before adding the carrots to the pot, add the olive oil. Then add in the carrots, garlic powder, onion powder, thyme, star anise, and a pinch of salt. Stir to coat the carrots with the oil and the spices. Saute for 10 minutes, stirring somewhat frequently to prevent the spices from burning.
  • Stir in the tomato paste and let that saute for one minute. Stir in the broth and water, mixing to incorporate the tomato paste. Add the cabbage, parmesan, quinoa, and a pinch of salt. Stir, bring to a low boil, reduce and simmer uncovered for 20 minutes.
  • Add the beans, basil, salt, pepper, and red pepper flakes to taste. Simmer for five more minutes. Remove the star anise. Serve with a drizzle of olive oil and croutons or crusty bread.

Notes

*BEANS - If starting with dried beans, soak and cook 1 cup of dried beans ahead of time. Beans should be fully cooked before making this soup.