Hearty Quinoa and White Bean Soup

1. Sauté Aromatics

Heat a generous drizzle of light olive oil in a large, heavy-bottomed saucepan over medium heat. Once the oil shimmers, add two finely chopped medium onions, two peeled and diced carrots, and two diced celery stalks. Sauté for about 5 minutes, stirring occasionally, until they begin to soften and the onions turn translucent.

2. Add Beans and Garlic

Stir in a can of drained white beans, such as cannellini, and two finely chopped cloves of garlic. Cook for about 2 minutes, just long enough for the garlic to become fragrant and the beans to start mingling with the flavors of the sautéed vegetables.

3. Combine Tomatoes and Stock

Pour in a can of chopped tomatoes, complete with their juices, and 7 cups of vegetable stock. Let this combination simmer for 20 minutes, allowing the tomatoes and stock to create a flavorful broth while the beans continue to soften.

4. Cook Quinoa and Herbs

Add 1/3 cup of quinoa to the pot, along with a handful of chopped parsley, a tablespoon of freshly chopped oregano, rosemary, or thyme, and a single bay leaf. Cover and simmer for another 12 to 15 minutes, or until the quinoa is translucent and the soup has thickened slightly.

5. Season and Serve

Season the soup with sea salt and ground black pepper to taste. Remember to remove the bay leaf. Give the soup a final stir and ladle it into bowls to serve.