Kale, Quinoa & White Bean Soup – A Nourishing, One-Pot Wonder!
This 5-star Kale, Quinoa & White Bean Soup is a favorite in my kitchen! It’s one of those hearty, comforting soups that nourishes the body and soul, especially as we embrace cooler weather. Made with simple, nutrient-packed ingredients, this recipe is perfect for meal prepping, staying on budget, and maintaining a healthy lifestyle.
Why do I love this recipe so much Well, it’s a one-pot wonder! Less mess means less stress, right You can whip this up in under 45 minutes, making it the perfect weeknight dinner. Plus, it’s loaded with fiber, protein, and essential vitamins that leave you feeling full and energized.
The combination of kale, quinoa, and white beans creates a hearty, satisfying texture that makes you feel like you’re indulging in something decadent—without the guilt! And since this is a plant-based dish, it’s naturally vegan, making it a great option for Meatless Monday or whenever you’re craving a light, nourishing meal.
How to Make This Soup:
- Sauté the onions in oil or water until soft, then add the carrots, celery, and herbs.
- Stir in the tomatoes, white beans, quinoa, and broth, and bring to a boil.
- Simmer for 25 minutes before stirring in the kale at the end for a fresh, vibrant finish.
Top Tip: Add the kale at the end of cooking to preserve its vibrant green color and maximize nutrients. If you’re using baby kale, it will soften in just a couple of minutes!
This soup is also a perfect make-ahead meal that stores well in the fridge or freezer. So, cook once and enjoy it throughout the week! Whether you’re looking for a cozy night in or a healthy lunch option, this recipe has got you covered.
Enjoy, Ali
White Bean Kale Soup
4-6
servings10
minutes40
minutes300
kcalIngredients
1 tablespoon olive oil or 1/4 cup water/broth (for water saute)
1 onion, diced
2 large carrots, diced
2 large celery stalks, chopped (leaves ok too)
3 garlic cloves, minced
1 1/2 teaspoons herbes de provence or thyme
1/2 teaspoon lavender, optional
pinch of red pepper flakes, optional
pinch of red pepper flakes, optional
1/2 cup dried quinoa
2 cans (15 oz.) white beans, drained and rinsed
1 can (14 oz) diced tomatoes, with juices (fired roasted pref.)
7 – 8 cups vegetable broth or water
1 package (5 oz.) baby kale or 1 small bunch*
mineral salt & fresh cracked pepper to taste
Directions
- Sauté: In a large pot or Dutch oven, heat oil over medium heat. Add the onion and cook for about 5 minutes until translucent. Stir in the garlic, celery, carrots, and herbs/spices, and cook for another 2 minutes.
- Simmer: Add the quinoa, beans, tomatoes, and vegetable broth. Bring to a boil, then cover and reduce heat to low. Let it simmer for 25 minutes. Add the kale and cook on low, stirring occasionally, until the kale is wilted (baby kale will wilt faster than regular kale).
- To Serve: Enjoy with a slice of crusty bread and a sprinkle of almond parmesan. A squeeze of lemon adds a nice touch of brightness.
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