Quinoa and Bean Soup

This recipe is my twist on the popular Italian soup, pasta e faglioli sans pancetta and using quinoa instead of ditalini. The result is a vegan (or vegetarian if you add cheese rind) soup that is warming and filling. I had been making regular pasta e faglioli for years but I have taken to this version as it feels cleaner. Perfect for those brisk days.

Yields about 1 quart, 4-6 servings


  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • pinch of red pepper flakes
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 can (15.5 oz) cannellini beans, drained and rinsed
  • 1 small piece of Parmesan rind (optional, adds flavor but omit to keep vegan)
  • 3 cups water
  • 1/4 cup quinoa
  • salt


Heat olive oil in a pot over medium heat, and add onions and celery. Stir and cook until softened, about 5 minutes.

Add garlic, oregano, red pepper flakes. Stir and cook until fragrant, about 1 minute.

Add diced tomatoes and juices, cheese rind and beans and stir. Cover pot and bring to boil, then remove lid and reduce heat and simmer for about 5 minutes.

Add water and bring to boil. Add quinoa and stir. Reduce heat and simmer for 15-20 minutes.

Add salt to taste. Serve with some crusty bread and enjoy!

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