Ingredients
- 2 tablespoons olive oil
- 1 small leek, trimmed, finely diced
- 2 sticks celery, trimmed, diced
- 1 medium carrot, peeled, diced
- 2 cloves garlic, peeled, finely diced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 4 medium sized tomatoes, roughly chopped
- 300 g canned no added salt cannellini beans, drained, rinsed
- 300 g canned no added salt red kidney beans, drained, rinsed
- ½ cup white quinoa
- 300 ml reduced salt vegetable stock (see tip)
- 700 ml water
- 2 large handfuls kale, roughly chopped
Method
Step 1
Place a large pot over medium heat and spray with olive oil. Cook leek, celery, carrot and garlic and cook for 1-2 minutes, or until just softened. Add the dried herbs to the pot and cook for another 1-2 minutes until fragrant.
Step 2
Add tomatoes, cannellini and red kidney beans, quinoa, vegetable stock and water to the pot and bring to the boil. Reduce heat and simmer, partially covered, for 20-25 minutes or until quinoa is cooked through and soup has thickened. Stir through kale.
Step 3
Divide the soup between 4 bowls and serve with cracked pepper.
Tip
- Check out Heart Foundation ‘Basic’ Recipe for Homemade Vegetable Stock.
