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Tomato and Quinoa Soup Recipe

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Servings: 4
Course: Soup/Chili
Cuisine: Italian Inspired
Calories: 221
Ingredients Equipment Method

Ingredients
  

  • 3 tbsp extra virgin olive oil
  • 1 medium yellow onion diced
  • 2 cups frozen mixed veggies of choice
  • 2 garlic cloves pressed or minced
  • 2 tsp TLC Rustic Italian Seasoning
  • 1 tbsp TLC Original House or Lemon House Seasoning
  • 1 large can 28 ounces petite diced tomatoes
  • 1 cup precooked quinoa
  • 4 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 15 oz can beans of choice I like black and cannellini for this
  • 1 cup of chopped spinach or kale
  • 1 tbsp lemon juice

Equipment

  • Original House Seasoning
  • Rustic Italian Seasoning

Method
 

  1. Warm the olive oil in a large pot over medium heat. Once the oil is heated (it will pull away from the sides) add the mixed veggies and TLC Original House Seasoning. Cook 5 minutes and add garlic, tomatoes and Rustic Italian Seasoning.
  2. Pour in the quinoa, broth and the water and add the bay leaf. Bring the soup to a boil, then partially cover the pot and reduce heat to a low simmer.
  3. Cook for 15 minutes, remove the lid, add the beans and chopped spinach. Continue simmering for 5 minutes or more, until the spinach has softened.
  4. Remove the pot from heat and remove bay leaf. Stir in the lemon juice and taste the soup. Add more seasonings if desired.
  5. Ladle into bowls and serve with grated parmesan on top.