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
Calories 325kcal
Ingredients
- 1 10.5 oz can low fat condensed mushroom soup
- 1 can of water
- ½ can evaporated skim milk
- 2 cups finely chopped broccoli
- 1 tsp garlic powder
- 1 cup cooked quinoa
- 15 oz can no salt added cannellini beans
Garnish:
- 2 tsp extra virgin olive oil
- 4 slices of wheat baguette
- ¼ cup sharp cheddar cheese
- Parsley chopped
Instructions
- 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.
Nutrition
Calories: 325kcal