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.
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
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.
(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.
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.
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.
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
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.
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