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Home » Main Dishes » Hearty Quinoa Vegetable Soup Served with Freschetta® Gluten-Free Pizza

Hearty Quinoa Vegetable Soup Served with Freschetta® Gluten-Free Pizza

Last Updated March 28, 2023. Published March 21, 2023 Good For You Gluten Free

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Hearty Quinoa Vegetable Soup Served with Freschetta® Gluten-Free Pizza
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Enjoy this bone-warming, hearty, and filling quinoa vegetable soup served with delicious and gluten-free Freschetta Spinach & Roasted Mushroom pizza. This post is sponsored by Freschetta® pizza. Please see my disclosures.

There is so much to love about this hearty quinoa vegetable soup. It’s packed with fresh vegetables and loaded with a variety of plant-based proteins, including quinoa and cannellini beans, to keep you feeling full. And it’s cozy, helping you stay warm during the cold winter days.

This soup comes together in less than 30 minutes, giving me plenty of time to prepare a frozen pizza to enjoy with it. I recently tried the Freschetta Spinach & Roasted Mushroom gluten-free pizza, and I can attest that it’s genuinely excellent.

The pizza contains edge-to-edge roasted and marinated mushrooms, plenty of spinach, and 100 percent real mozzarella cheese. There’s no red sauce; instead, you’ll find a creamy white onion sauce atop Freschetta pizza’s signature extra-thin crust.

Freschetta spinach and roasted mushroom pizza on a pizza stone

This pizza is super satisfying, especially if you miss pizza since you gave up gluten, a protein found in wheat, rye, barley, and sometimes oats. But don’t worry about gluten when savoring this delicious pizza. All Freschetta gluten-free pizzas are certified gluten-free by the National Celiac Association’s Gluten-Free Food Program.

I love serving pizza with a hearty soup, and my delicious quinoa vegetable soup recipe perfectly complements pizza night.

Ingredients You’ll Need

Gather the following ingredients to quickly make a homemade, hearty, and delicious quinoa vegetable soup:

  • 2 tbsp vegetable oil (I used avocado oil)
  • 1 medium onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • Kosher salt, to taste (a generous pinch)
  • Fresh ground pepper, to taste (about 3-4 grinds)
  • 4 garlic cloves, finely chopped or minced
  • 1 medium zucchini, cut into 1/2″ pieces
  • 1 (14.5-oz) can of diced tomatoes
  • 1 (15.5) can of cannellini beans, rinsed and drained
  • 1 cup quinoa, rinsed (uncooked)
  • 1/2 tsp cumin
  • 1/2 tsp red pepper flakes
  • 8 cups vegetable broth (look for the gluten-free label)
  • 2 large kale leaves, ribs removed and leaves sliced into bite-sized pieces
  • 1/2 lemon
ingredients for quinoa vegetable soup

How to Make Quinoa Vegetable Soup

You can make this perfect weeknight meal in about 30 minutes and in four simple steps:

(1) Heat two tablespoons of vegetable oil in a large stockpot over medium-high heat. Add diced onions, carrots, celery, a generous pinch of salt, and a few cracks of fresh ground pepper. Cook for 8-10 minutes, stirring often until the vegetables become softened.

vegetables cooking in pot

(2) Next, add some minced garlic, cumin, and red pepper flakes, and cook for another minute until the garlic is aromatic.

(3) Now add the diced tomatoes, zucchini, quinoa, beans, and vegetable broth. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer the soup for 12-13 minutes or until the quinoa is tender and soft.

(4) Finally, stir in kale leaves, lemon juice, and additional salt and pepper (as desired). The kale leaves will wilt in the hot soup within the first 30 seconds. Serve immediately.

I love everything about this soup. It’s loaded with delicious vegetables, it contains plenty of plant-based proteins (quinoa and beans) to keep you full and satiated, and the broth is savory and warm and even a little spicy thanks to the red pepper flakes.

Store leftover soup in sealed containers in your fridge. I portion out leftover soup in 2-3 containers to quickly reheat the soup inside the storage container. It’s why I exclusively use glass storage containers.

ladle full of quinoa vegetable soup

To Make the Pizza

To make the Freschetta Spinach & Roasted Mushroom gluten-free pizza, preheat your oven to 450º F, remove the plastic wrap and cardboard, then add the pizza directly to the oven rack. Cook for 10-13 minutes or until the cheese is melted and the crust is lightly browned on the edges.

up close on slice of Freschetta spinach and roasted mushroom pizza

After letting it cool, slice the pizza and serve it with a piping hot cup of quinoa vegetable soup for a filling and delicious meat-free meal that offers just the right balance of nutrition with fun.

Freschetta spinach and roasted mushroom pizza with quinoa soup

You can order all four Freschetta gluten-free pizza offerings online, including the Four Cheese, Pepperoni, Margherita, and Spinach & Roasted Mushroom pizzas. Use the code JENNY25 for 25 percent off any online order.

The pizzas are packed in dry ice and delivered straight to your doorstep. As soon as they arrive, stick them in the freezer until you’re ready to bake them. Delivery is available nationwide in the U.S.

Quinoa Vegetable Soup

Enjoy this bone-warming, hearty, and filling quinoa vegetable soup made in about 30 minutes flat!
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Course: Dinner, Soup
Cuisine: American
Keyword: bean soup, quinoa soup, quinoa vegetable soup, vegetable soup
Prep Time: 10 minutes minutes
Cook Time: 23 minutes minutes
Total Time: 33 minutes minutes
Servings: 6 servings
Calories: 208kcal
Author: Jenny Levine Finke

Equipment

  • 1 large stockpot

Ingredients

  • 2 tbsp vegetable oil I used avocado oil
  • 1 medium onion finely chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • Kosher salt to taste (a generous pinch)
  • Fresh ground pepper to taste (about 3-4 grinds)
  • 4 garlic cloves finely chopped or minced
  • 1 medium zucchini cut into 1/2″ pieces
  • 1 14.5-oz can of diced tomatoes
  • 1 15.5 can of cannellini beans, rinsed and drained
  • 1 cup quinoa rinsed (uncooked)
  • 1/2 tsp cumin
  • 1/2 tsp red pepper flakes
  • 8 cups vegetable broth look for the gluten-free label
  • 2 large kale leaves ribs removed and leaves sliced into bite-sized pieces
  • 1/2 lemon

Instructions

  • Heat the oil in a large stockpot over medium-high heat. Add the onion, carrots, celery, a generous pinch of salt, and a few cracks of ground pepper. Cook for 8-10 minutes, stirring often until the vegetables soften.
  • Add the garlic, cumin, and red pepper flakes, and cook for another minute until the garlic is aromatic.
  • Add the diced tomatoes, zucchini, quinoa, beans, and vegetable broth. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer the soup for 12-13 minutes or until the quinoa is tender and soft.
  • Stir in kale leaves, lemon juice, and additional salt and pepper (as desired). The kale leaves will wilt in the hot soup within 30 seconds. Serve immediately.

Notes

Make sure any vegetable broth you use is labeled gluten-free. Bouillon and broths can contain hidden sources of gluten.
You can use any vegetables you like in this soup. Onion, carrots, and celery make up the base of a good soup, but you could use yellow squash instead of zucchini and spinach instead of kale. You can also use chickpeas or kidney beans instead of cannellini beans. 
This soup is perfect for meal prepping. Store leftover soup in glass containers in your fridge, then reheat each portion as desired.

Nutrition

Calories: 208kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 1395mg | Potassium: 593mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6226IU | Vitamin C: 38mg | Calcium: 112mg | Iron: 3mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Main Dishes, Pizza, Products & Ingredients, Sides, Soup Leave a Comment

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Welcome to Good For You Gluten Free

Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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