Creamy White Bean Quinoa Soup

Photo: White Bean Soup
Fiber-rich white beans serve as the creamy base for this hearty soup. Serve alongside steamed vegetables for a complete meal.
8-10 Servings
  • 2 Tablespoons olive oil or vegetable stock + more for garnishing
  • ½ cup diced yellow onion
  • 1 cup sliced white mushrooms
  • 1 cup diced celery
  • 1 Tablespoon mustard powder
  • 2 teaspoons chopped rosemary (fresh or dried)
  • ½ teaspoon sea salt (optional)
  • Ground black pepper to taste
  • 5 cups cooked white beans (cannellini or other)
  • 2 cups vegetable stock
  • 2 cups water + more to taste
  • 1 Tablespoon fresh lemon juice
  • 2 cups cooked quinoa
  1. In a large saucepan, heat oil or vegetable stock over medium heat. Add onions, mushrooms and celery. Cook until vegetables are soft, about 10 minutes.
  2. Add mustard, rosemary, salt, pepper, beans, stock and water. Bring mixture to a low boil. Cover and simmer for 15 minutes.
  3. Let cool slightly, then add mixture to a food processor or blender. Puree until smooth (blend only some of the mixture for a chunkier soup).
  4. Return to saucepan and add lemon juice and quinoa, stirring to combine. Drizzle with olive oil before serving, if desired. Enjoy!