Tuscan Bean Soup
Preparation info
Difficulty
Easy
Serves
4
Appears in
The Quinoa Cookbook
By Penny Doyle
Published 2013
Red quinoa adds striking colour and texture to this rich and sustaining rustic soup. Most of the ingredients are everyday standbys, meaning that you can easily make it when a quick lunch is needed, substituting fresh kale for frozen or tinned vegetables if necessary. This soup is lovely served with slices of warm Bacon, Cheese and Onion Bread.
Ingredients
15 ml 1 tbsp 1 2 cloves 75 g 3 oz 115 g 4 oz ⅔ cup 250 g 8 oz 1½ cups 400 g 14 oz 1.2 litres 2 pints 5 cups 10 ml 2 tsp 30 ml 2 tbsp 30 ml 2 tbsp handful - salt and ground black pepper
- crème fraîche and fresh bread, to serve
Method
- Heat the oil in a large pan, add the onion, garlic and kale and fry on a medium heat for 4 minutes, until the onion is soft.
- Add the red quinoa, kidney beans, chopped tomatoes, stock, dried herbs, tomato purée and balsamic vinegar and bring to the boil.
- Reduce the heat and simmer gently for about 15 minutes, until the quinoa is tender to bite.
- Remove from the heat and add the basil, reserving a few leaves for garnishing, and season as required.
- Divide into four bowls and top each with a spoonful of crème fraîche and a couple of basil leaves. Serve with fresh, warm bread.
Variations
- Swap fresh kale for the same weight of frozen peas or spinach, if fresh supplies are limited.
- Add
10 ml 2 tsp
Nutritional Information: Gluten free with GF stock Energy 257kcal/1084kJ; Protein 11g; Carbohydrate 41g, of which sugars 12g; Fat 7g, of which saturates 1g; Cholesterol 0mg: Calcium 150mg; Fibre 6g; Sodium 583mg.
© 2013 All rights reserved. Published by Anness.