Mushroom, Broccoli and Quinoa Soup
This canned soup hack uses cream of mushroom soup. I add in some evaporated skim milk that’s low in fat, but super creamy, plus broccoli, cooked quinoa and white beans. Top it off with some cheddar toast and enjoy!
Servings 4 people
Preheat oven to 400 F and prepare a lined or greased baking sheet.
In a medium saucepot, add the condensed mushroom soup, water and skim milk and heat on medium until hot.
Add in the broccoli and garlic powder, and cook until slightly softened, about 6 minutes. Add the cooked quinoa and cannellini beans and cook until hot.
Meanwhile, brush the baguette slices with the olive oil and bake until golden brown. Top with the cheddar cheese and bake again until the cheese melts, about 2 minutes.
Divide the soup between four bowls and top with the cheese toast and parsley.