Discover the comforting goodness of Non Alcoholic Ale Quinoa White Bean Soup Healthy Delight, a hearty and nourishing meal perfect for any occasion. This easy-to-make soup is packed with wholesome ingredients, offering a delicious and satisfying way to enjoy a flavorful, healthy dish without the alcohol.
Key Ingredients for Non Alcoholic Ale Quinoa White Bean Soup Healthy Delight
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 12 ounces (about 1.5 cups) non-alcoholic amber ale
- 4 cups vegetable broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup cooked quinoa
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional toppings: fresh parsley for garnish, a dollop of vegan sour cream or plain Greek yogurt, a squeeze of lemon juice
How to Make Non Alcoholic Ale Quinoa White Bean Soup Healthy Delight
Whip up this amazingly simple yet incredibly satisfying Non Alcoholic Ale Quinoa White Bean Soup Healthy Delight in under an hour! Its velvety texture and rich, savory notes will have you coming back for more, all while feeling good about the wholesome ingredients. This soup is perfect for a cozy weeknight dinner or a comforting lunch.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
- Add Garlic and Herbs: Stir in the minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for another minute until fragrant, being careful not to burn the garlic.
- Deglaze with Non-Alcoholic Ale: Pour in the non-alcoholic amber ale and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let it simmer for 2-3 minutes to allow some of the alcohol (even though non-alcoholic, some flavor notes remain) to evaporate.
- Combine Remaining Ingredients: Add the vegetable broth, rinsed and drained cannellini beans, cooked quinoa, diced tomatoes (with their juices), and the bay leaf to the pot.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20-25 minutes, or until the vegetables are tender and the flavors have melded.
- Season and Serve: Remove the bay leaf. Season the soup generously with salt and freshly ground black pepper to your taste. Ladle the hot soup into bowls.
- Garnish (Optional): Garnish with fresh chopped parsley, a dollop of vegan sour cream or Greek yogurt, and a squeeze of fresh lemon juice for an extra pop of flavor.
Why You’ll Love This Non Alcoholic Ale Quinoa White Bean Soup Healthy Delight
You’ll absolutely adore this Non Alcoholic Ale Quinoa White Bean Soup Healthy Delight for its deeply satisfying, rich flavor profile that’s surprisingly light. The unique addition of non-alcoholic ale lends a subtle malty depth that you just won’t find in a typical white bean soup, while the quinoa adds a delightful texture and a boost of plant-based protein. Beyond its deliciousness, making this comforting soup at home is incredibly budget-friendly, allowing you to create a restaurant-quality meal without the hefty price tag, perfect for nourishing your body and your wallet.
Compared to a simple vegetable barley soup, this version offers a more complex flavor thanks to the ale and a heartier, protein-packed punch with the inclusion of both beans and quinoa. It’s the perfect example of how simple, wholesome ingredients can come together to create something truly special and incredibly comforting. Give this delightful Non Alcoholic Ale Quinoa White Bean Soup Healthy Delight a try and experience a new level of healthy, homemade goodness that will warm you from the inside out!
Storing and Reheating Tips
This Non Alcoholic Ale Quinoa White Bean Soup Healthy Delight stores beautifully and is perfect for meal prepping.
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Reheating: To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally. You can also reheat individual portions in the microwave. If the soup has thickened too much, you can add a splash of vegetable broth or water to reach your desired consistency.
- Freezing: For longer storage, let the soup cool completely and then transfer it to freezer-friendly containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Final Thoughts
This Non Alcoholic Ale Quinoa White Bean Soup Healthy Delight is a testament to how simple, wholesome ingredients can create a truly exceptional meal. Prepare to be delighted by its comforting warmth and depth of flavor, and don’t hesitate to welcome this nourishing dish into your regular cooking rotation.
Non Alcoholic Ale Quinoa White Bean Soup Healthy Delight
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.1 tablespoon olive oil, 1 large yellow onion, 2 medium carrots, 2 stalks celery
- Stir in the minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for another minute until fragrant, being careful not to burn the garlic.3 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon smoked paprika
- Pour in the non-alcoholic amber ale and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let it simmer for 2-3 minutes to allow some of the alcohol (even though non-alcoholic, some flavor notes remain) to evaporate.12 ounces (about 1.5 cups) non-alcoholic amber ale
- Add the vegetable broth, rinsed and drained cannellini beans, cooked quinoa, diced tomatoes (with their juices), and the bay leaf to the pot.4 cups vegetable broth, 1 (15-ounce) can cannellini beans, 1 cup cooked quinoa, 1 (14.5-ounce) can diced tomatoes
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20-25 minutes, or until the vegetables are tender and the flavors have melded.
- Remove the bay leaf. Season the soup generously with salt and freshly ground black pepper to your taste. Ladle the hot soup into bowls.Salt, Freshly ground black pepper
- Garnish with fresh chopped parsley, a dollop of vegan sour cream or Greek yogurt, and a squeeze of fresh lemon juice for an extra pop of flavor.fresh parsley, 1 dollop vegan sour cream or plain Greek yogurt, 1 squeeze lemon juice