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. Featured in: A Warm, Messy Take On Meatless. Learn: How to Cook Beans
Category: Soups, Stews and Chili
Cuisine: not set
1/4 cup light olive oil
2 medium onions finely chopped
2 medium carrots peeled and finely chopped
2 stalks celery trimmed and finely diced
1 can (14 1/2 ounces) cannellini or other white beans drained
2 cloves garlic finely chopped
1 can (14 1/2 ounces) chopped tomatoes with their juices
7 cups vegetable stock
1/3 cup quinoa
1/4 cup chopped parsley
1 tablespoon chopped fresh oregano rosemary or thyme
1 bay leaf
Sea salt and ground black pepper
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