This is sooo good and it is more like a chowder.
You definitely feel like you are eating a complete meal.
As a bonus it is full of so many good things and is easy to make, reheat, freeze and serve later.
This would be a GREAT Thanksgiving appetizer!
Ingredients:
3 tbsp. olive oil
2 onions, chopped
2 celery stalks, chopped (plus celery leaves)
2 carrots, peeled and chopped
1 large sweet potato, peeled and chopped
3 garlic cloves, finely chopped
2 bay leaves
4 cups vegetable stock
1 small tin, plum tomatoes (I used fire-roasted organic tomatoes from Whole Foods) -- with juice
1 14.5 ounce tin of organic cannellini beans (or white beans of any kind) -- drained
1/2 cup quinoa
sea salt and pepper to taste
Prep:
1. Heat the oil in a large soup pot over medium-high heat. Add in the onions, celery, garlic, carrots and sweet potatoes and cook for about 15 minutes, stirring often.
2. Add the vegetable stock, quinoa, beans (drained) and tomatoes (with juice) and bay leaves and increase heat to bring to a boil. Once boiling, reduce heat to a simmer and cover, cooking until the veggies are tender and the quinoa has expanded, about 30 minutes.
3. Pour 1/2 the soup into a food processor or VitaMix and puree until smooth. Return to the pot. Season with sea salt and pepper. Ladle soup into bowls and garnish with your favorite garnish.
