This quinoa and white bean soup is a warm, comforting bowl of flavor. With a parmesan-infused tomato broth, buttery cannellini beans and filling quinoa, it’s finished with crunchy Dijon croutons. A simple, satisfying soup you’ll want to make again and again.
Soup season is here, and this one is a favorite.
I can never get enough of easy, cozy soups.
This quinoa white bean soup features fire-roasted tomatoes and creamy cannellini beans in a savory parmesan broth. It makes a perfect make-ahead lunch or light dinner and reheats beautifully.
It really feels like a warm hug on a chilly day.
I love trying different soup variations using familiar ingredients, and this version has a nostalgic, old-fashioned vegetable soup vibe—think school cafeteria or a classic family recipe—with a little upgrade.
The tomato-based broth is classic, and the additions make it more substantial:
- Quinoa for texture and extra staying power.
- Cannellini (white) beans for a buttery, creamy bite.
Both add heartiness and nutrition, making the soup very satisfying.
This is one of my go-to lunch soups—easy to prepare ahead and even better the next day. I often simmer a parmesan rind in the broth while it cooks; it adds a rich, savory depth without any extra effort.
The crunchy topping is the best part: Dijon croutons bring texture and a bright, tangy note that elevates the whole bowl. A crunchy garnish always makes a soup feel more substantial and fun to eat.
This is embarrassingly easy.
Sauté the vegetables, add stock, tomatoes, beans and the parmesan rind, simmer, add quinoa and finish cooking—then serve. Taste as you go and adjust salt and pepper at the end. The final flavor will depend on the tomatoes, stock and parmesan you use, so season to your preference.
Ready—lunch or dinner in one pot.
Fire-Roasted Quinoa White Bean Soup
Fire-Roasted Quinoa White Bean Soup
45
45
Ingredients
- 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
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 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
- ½ cup dry quinoa, rinsed well
- shaved parmesan, for topping
Dijon Croutons
- 2 cups sourdough bread cubes
- 2 tablespoons butter, melted
- 1 tablespoons Dijon mustard
Instructions
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Heat the butter and olive oil in a large pot over medium heat. Add the onion, carrots, celery and garlic with a generous pinch of salt and pepper, plus the thyme and oregano. Cook, stirring, until the vegetables soften, about 5 minutes. Add the fire-roasted tomatoes and cook 2–3 minutes more.
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Stir in 5 cups of the stock, the drained beans and the parmesan rind. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
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After 15 minutes, add the rinsed quinoa. Cover and simmer another 10–15 minutes, until the quinoa is cooked through.
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Taste and adjust salt and pepper as needed. If you prefer a thinner broth, stir in the remaining cup of stock and heat through.
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Serve topped with shaved parmesan and the Dijon croutons.
Dijon Croutons
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Tear the bread into bite-sized pieces. Heat the melted butter in a nonstick skillet over medium heat, whisk in the Dijon, then add the bread and toss until golden and toasted, a few minutes. Sprinkle the croutons on top of the soup when serving.
Did you make this recipe?
Share a photo of your bowl on social media and tag the recipe author if you like. Enjoy!
Hugs!