Faith In Food

Anti-Inflammatory White Bean, Quinoa & Bok Choy Breakfast Soup

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This warm golden bowl is full of fiber and antioxidants. Your insides will be thanking you for this!

Look at that golden glow!

Ingredients
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric
• 1 cup dry quinoa, rinsed
• 7 cups low-sodium chicken broth
• 8 oz shiitake mushrooms, sliced
• 6 cups baby bok choy, chopped
• 2 cans cannellini beans, rinsed
• ½ teaspoon black pepper
• Juice of ½ lemon
• ¾ cup sliced green onions

Instructions
1. Sauté the aromatics
Heat the olive oil in a large soup pot over medium heat.
Add:
• Onion
• Garlic
• Ginger
Cook for about 3–4 minutes, stirring occasionally, until the onion softens.

2. Add the spices
Stir in:
• Turmeric
• Black pepper
Cook for 30 seconds until fragrant.

3. Cook the quinoa
Add:
• Rinsed quinoa
• Chicken broth
Bring to a boil.
Reduce heat to low, cover partially, and simmer for 15 minutes.

4. Add the vegetables and chicken
Stir in:
• Mushrooms
• Baby Bok choy
• Cannellini beans
Simmer for another 5–7 minutes, until the baby bok choy is tender and the beans are heated through.

5. Finish the soup
Turn off the heat and stir in:
• Lemon juice
• Green onions
Taste and adjust seasoning if needed.

Nutrition (per serving)

  • Calories: ~300–350
  • Protein: ~8-12 g
  • Fiber: ~5–7 g
  • Rich in vitamins A, C, K, antioxidants, and anti-inflammatory compounds.

It’s been a while! I haven’t stopped cooking up healthy meals, life has just been extra busy! Thank you for taking the time to check this out and feel free to make this and change it up to your liking!

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