Tag Archives: Romano Beans

Romano White Bean Vegetable Soup with Quinoa

Can you believe summer is just about over? Today is the last day of August and then it’s September! The month when school starts up again! Feels like the summer went by so quickly!

But that’s alright as I am not going to be going back to school anytime soon. I’ll just work work work my way to better money and a better position in the company!

As its Monday I decided to make it a meatless and delicious one! This recipe is absolutely fabulous! Actually, I think that is my word, you know the one word you use all the time? Well I am pretty sure “fabulous” is my word of choice. My youngest niece constantly says “seriously”, but the way she pronounces it is like the new Oxford Dictionary word “srsly” like all the vowels are knocked out and the acronyms flow together. My oldest niece however uses the word “literally” all the time.

So now you know the word I seem to utilize often!

Anyway I made the best meal ever. It was oddly easy and so delicious. Also super healthy and filling. Honestly just perfect.

I got the recipe from the cooking tab in the New York Times website. Here you can find the direct link to the recipe!

White Bean Vegetable Quinoa soup

My meal was your basic tomato base soup as most my soups are, but honestly just delicious.

Ingredients:

  • 2 Tablespoons olive oil
  • ½ yellow onion (40g), chopped
  • 2 small celery stalks (75g), sliced
  • 1 carrot(25g), peeled and sliced
  • 1 can (540ml) romano beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 can (411g) diced tomatoes
  • 3 cups (750ml) vegetable stock
  • ¼ cup (43g) quinoa
  • ¼ cup (5g) parsley, chopped
  • ½ Tablespoon dried oregano
  • ½ Tablespoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions:

  1. Heat oil in a medium sized pot and sauté onion, celery, and carrot for about five minutes or until semi cooked. Add romano beans and garlic to vegetables and sauté for an additional two minutes.

  2. Mix in diced tomatoes and vegetable stock and allow mixture to simmer for about twenty minutes.

  3. Then add quinoa, parsley, herbs, and allow quinoa to cook for fifteen minutes with lid on pot.

  4. Once quinoa is cooked, remove bay leaf and add salt and pepper as desired.

  5. Serve and enjoy!

This is such a wonderful soup. If you like beans and quinoa this is honestly the soup for you!

Though I have something to ask you all… have any of you used shredded bay leaves for any of your dishes? I’ve not ever heard of shredded bay leaves and don’t even know how to add that to a soup or anything. Since I was taught to remove the bay leaves how does one remove shredded bay leaves?

Shredded Bay Leaves

For my soup I just added the leaves to a tea leaf strainer and let the leaves boil along with the metal in the pot. How odd is that right? Does anyone else do that?

Well regardless of how I used the bay leaves, this soup came out very well! I actually keep going back for a spoonful! So tasty!

I hope you all get to trying this. It is fabulous! Plus you will have it finished within a half hour!

So please everyone make this dish! You will love it

Happy eating

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