Roasted Tomato & Quinoa Florentine Soup

As demonstrated in the “Farm to Table” episode of Live It – October 2018

Watch the episode here.

Related recipes: Chicken or Turkey Bone Broth

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Ingredients

  •  1 Tbsp olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • ¼ tsp crushed red pepper flakes (optional)
  • 4 cups vegetable or chicken broth
  • 3 cups water
  • ¾ cup uncooked quinoa, rinsed*
  • 2 cans (14.5 oz ) fire roasted diced tomatoes**
  • 10 oz fresh baby spinach
  • Salt and pepper to taste

Instructions

  1. In a large stock pot, heat olive oil over medium heat. Add chopped onion, garlic and crushed red pepper flakes and cook for 3–5 minutes or until onions become translucent.  
  2. Add broth, water and quinoa to the pot and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until quinoa is tender.  
  3. Add tomatoes and spinach and continue cooking for another 5 minutes, or until spinach wilts. 

 

*Whole wheat orzo pasta may be used in place of quinoa.

**Try swapping canned tomatoes for fresh roasted tomatoes! You will need about 4 large tomatoes for this recipe. Simply slice the tomatoes in half, arrange cut-side-down on a rimmed baking sheet, drizzle with olive oil and roast in a 400º oven until tomato skins begin to turn slightly brown, about 20–30 minutes. Remove from the oven and allow to cool. Carefully peel the skins off the tomatoes and discard. Dice the tomatoes and add to soup when adding the spinach. 

Nutrition Facts

Amount per serving
Servings per recipe: 8

Calories  126.2

Total Fat  2.8 g

Saturated Fat  0.3 g

    Polyunsaturated Fat  0.2 g

    Monounsaturated Fat  1.3 g

Cholesterol  0.0 mg

Sodium  572.9 mg

Potassium  444.7 mg

Total Carbohydrate  21.1 g

Dietary Fiber  4.0 g

Sugars  5.2 g

Protein  4.4 g

Live It is a cooking demonstration presented by the Nutrition Food Services and Wellness Departments at Community Hospitals and Wellness Centers (CHWC). Episodes are hosted by registered dietitian and certified diabetes educator Andrea Miller, and each features a different special guest sous chef. The goal of Live It is to showcase nutrient-dense foods and teach viewers doable ways to use them in order to promote wellness in our community. Held once a month at Bryan Hospital, the show is recorded by Bryan Municipal Utilities in front of a live all-staff audience. For more recipes and to watch past episodes of Live It, visit www.chwchospital.org/live-it.