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Fire-Roasted Quinoa White Bean Soup Recipe

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4.1 from 26 reviews

This hearty Fire-Roasted Quinoa White Bean Soup combines smoky fire-roasted tomatoes, tender cannellini beans, and nutrient-packed quinoa in a flavorful broth enriched with aromatic vegetables, herbs, and Parmesan cheese. Topped with shaved Parmesan and crunchy Dijon-coated sourdough croutons, this soup is a comforting and satisfying meal perfect for cozy days.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Sauté Base

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 4 garlic cloves, minced
  • Kosher salt and pepper, to taste
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano

Soup Base

  • 28 ounces fire roasted diced tomatoes
  • 6 cups chicken or vegetable stock
  • 28 ounces cannellini beans, drained and rinsed
  • 1 parmesan cheese rind, about 2 inches in size
  • ½ cup dry quinoa, rinsed well

Toppings

  • Shaved parmesan cheese, for topping
  • Dijon croutons:
    • 2 cups sourdough bread cubes
    • 2 tablespoons butter, melted
    • 1 tablespoon dijon mustard

Instructions

  1. Prepare the sauté base: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 7-8 minutes. Add minced garlic, salt, pepper, thyme, and oregano, and cook for another 1-2 minutes until fragrant.
  2. Add tomatoes and stock: Stir in the fire-roasted diced tomatoes along with their juices and pour in the chicken or vegetable stock. Bring the mixture to a gentle boil.
  3. Add beans, quinoa, and cheese rind: Add the drained cannellini beans, rinsed quinoa, and parmesan rind to the pot. Reduce the heat to low and let the soup simmer, uncovered, for 25-30 minutes or until quinoa is tender and the flavors meld.
  4. Prepare Dijon croutons: While the soup simmers, preheat the oven to 375°F (190°C). In a bowl, toss sourdough bread cubes with melted butter and Dijon mustard until evenly coated. Spread on a baking sheet in a single layer and bake for 10-12 minutes, stirring halfway until golden and crisp.
  5. Finish and serve: Remove the parmesan rind from the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls, top with shaved parmesan cheese and a handful of Dijon croutons. Serve hot for a warming meal.

Notes

  • For a vegetarian option, use vegetable stock instead of chicken stock.
  • Rinsing quinoa removes bitterness and helps it cook better.
  • Parmesan rind adds rich umami flavor; save rinds from cheese blocks to keep in freezer for soup making.
  • Dijon croutons add texture and a tangy kick; can be prepared ahead and stored in an airtight container.
  • This soup freezes well without croutons; add fresh croutons when serving after reheating.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/fire-roasted-quinoa-white-bean-soup-recipe/