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Tuscan Vegetable Quinoa Soup
Rated 3.5 stars by 2 users
Author:
The Spice & Tea Exchange
Servings
4 to 6 servings
Prep Time
15 minutes
Cook Time
60 minutes
This hearty and healthy, Italian-inspired soup is packed with flavor and brightly colored vegetables that will fill you with warmth on cool days and cold nights.
Ingredients
-
3 Tbsp Extra Virgin Olive Oil
- 2 medium carrots, peeled and diced
- 1 medium sweet potato, peeled and diced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
-
2 Tbsp Tuscany Spice Blend
- 4 cups vegetable stock
- 1-15oz can crushed tomatoes
- 1 medium zucchini, diced
- 3 cups kale, finely chopped
-
1 ea Bay Leaf - Hand Selected
- ¼ cup quinoa
- ½ tsp kosher salt
-
¼ tsp White Pepper - Fine Ground
Directions
- Heat olive oil in a large soup pot over medium-high heat.
- Sauté carrots, sweet potato, onion, and garlic until the onions are translucent, about 6 to 8 minutes.
- Add Tuscany Spice Blend and stir until fragrant.
- Stir in vegetable stock, crushed tomatoes, zucchini, kale, and bay leaf.
- Bring mixture to a boil; stir in quinoa. Reduce heat and simmer, uncovered for 45 minutes.
- Season with salt and pepper to taste.
- For a low sodium alternative, omit kosher salt and substitute low sodium versions of vegetable stock and crushed tomatoes.