1. Place a large pot over medium heat and spray with olive oil. Cook
leek, celery, carrot and garlic and cook for 1-2 minutes, or until just
softened. Add the dried herbs to the pot and cook for another 1-2
minutes until fragrant.
2. Add tomatoes, cannellini and red kidney beans, quinoa, vegetable
stock and water to the pot and bring to the boil. Reduce heat
and simmer, partially covered, for 20-25 minutes or until quinoa is
cooked through and soup has thickened. Stir through kale.
3. Divide the soup between 4 bowls and serve with cracked pepper.
Tips: Check out Heart Foundation ‘Basic’ Recipe for Homemade
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (344g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (28%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 336.3mg||12 %|
|Potassium 437.5mg||12 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 9g|
|Protein 1.8g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 67
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