Seeking more weeknight meal diversity, as well as a way to use up my big bag of quinoa in the cabinets, I decided to try a New York Times Hearty Quinoa and White Bean Soup recipe.
This savory soup was flexible with modifications, of which I made many. I didn't add in any beans, and instead slightly increased the quinoa to 1/2 cup and added in a handful or two of ditalini pasta two minutes after adding in the quinoa. I also added in some thawed frozen corn, fresh thyme, and a full can of diced tomatoes - why not?
Perhaps because of the increase in quinoa and the pasta, the soup ended up more like a stew, which my husband liked a lot.
With some final grated parmesan on the end, this soup had a pleasing creaminess and saltiness to supplement the vegetables and fragrant herbs. I look forward to making it again!
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