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Bean and Veggie Soup




3 tablespoons Epicurean Arbequina Extra Virgin Olive Oil
3/4 cup onion, chopped
1 tablespoon garlic, minced finely
1/2 teaspoon pepper
1/2 teaspoon Sicilian Sea Salt
1 cup celery, cut in thin pieces
2 cup carrots, cut in small circles
2 bay leaves
1 15 oz can diced tomatoes
1 quart vegetable broth
15 oz canned cannellini beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
1 cup frozen corn
1 cup quinoa, dry


In a large soup pan over the stove, heat olive oil. Add in onion, garlic, salt and pepper. Sauté over medium-high heat until translucent. Stir in celery and carrots. Sauté for an additional 5 minutes.
Add bay leaves, diced tomatoes, vegetable broth and beans. Bring to a boil, reduce heat and simmer for 20 minutes. While soup cooks, cook quinoa per directions on package. When ready to serve, add in frozen corn and quinoa. Stir until corn has thawed. Garnish with fresh parsley and additional pepper if taste.

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