Hearty Quinoa and White Bean Soup (cooking.nytimes.com)

Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans – practically any variety will do – add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back.

Rating: None

Ingredients

• 1/4 cup Olive Oil
• 2 Yellow Onions, medium, finely chopped
• 2 Carrots, medium, peeled and finely chopped
• Celery, 2 stalks, trimmed and finely diced
• 1 can Cannellini Beans, drained, or other white beans
• 2 Garlic Cloves, finely chopped
• 1 can Canned Tomatoes, chopped, with their juices
• 7 cups Vegetable Broth
• 1/3 cup Quinoa
• 1/4 cup Fresh Parsley, chopped
• 1 Tbsp Oregano, fresh, chopped, or rosemary or thyme
• 1 Bay Leaves
• Sea Salt
• Black Pepper

Preparation steps

1. Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.
2. Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.
3. Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.

{"@type":"Recipe","name":"Hearty Quinoa and White Bean Soup","author":"cooking.nytimes.com","url":"https://cooking.nytimes.com/recipes/1014726-hearty-quinoa-and-white-bean-soup?smid=ck-recipe-iOS-share","description":"Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans – practically any variety will do – add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back.","recipeIngredient":["1/4 cup Olive Oil","2 Yellow Onions, medium, finely chopped","2 Carrots, medium, peeled and finely chopped","Celery, 2 stalks, trimmed and finely diced","1 can Cannellini Beans, drained, or other white beans","2 Garlic Cloves, finely chopped","1 can Canned Tomatoes, chopped, with their juices","7 cups Vegetable Broth","1/3 cup Quinoa","1/4 cup Fresh Parsley, chopped","1 Tbsp Oregano, fresh, chopped, or rosemary or thyme","1 Bay Leaves","Sea Salt","Black Pepper"],"recipeInstructions":["Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.","Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.","Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve."]}