If Kale Quinoa and White Bean Soup sounds like something you’d order at a cute little café and then try to recreate at home while wearing fuzzy socks… you’re in the right kitchen. This soup is warm, hearty, and secretly very impressive for how low-effort it is. We’re talking pantry staples, one big pot, and a dinner that makes you feel like you have your life together—even if your email inbox says otherwise.
It’s packed with tender white beans, fluffy quinoa, cozy herby flavor, and a swirl of kale that makes it feel fresh and nourishing. Plus, it’s the kind of meal that tastes even better the next day (hello, lunch you don’t have to overthink).
Table of Contents
Why You’ll Love This Kale Quinoa and White Bean Soup
- Weeknight-friendly: One pot, simple steps, and minimal babysitting.
- Hearty but not heavy: Beans + quinoa make it filling without feeling like a nap is required after.
- Flexible: Oil sauté or water/broth sauté—both work beautifully.
- That “I cooked!” vibe: The herbes de provence (and optional lavender) make it smell like your kitchen belongs in a rom-com.
Chef Omar tip: This is my “someone’s coming over and I need to look calm” soup. It’s cozy, forgiving, and it makes the house smell like you’ve been cooking all day… even if you started 35 minutes ago.
Ingredients You’ll Need
Here’s what brings this Kale Quinoa and White Bean Soup to life:
- 1 tablespoon olive oil or 1/4 cup water/broth (for water sauté)
- 1 onion, diced
- 2 large carrots, diced
- 2 large celery stalks, chopped (leaves are welcome!)
- 3 garlic cloves, minced
- 1 1/2 teaspoons herbes de provence or thyme
- 1/2 teaspoon lavender (optional, but fancy)
- Pinch of red pepper flakes (optional, but sassy)
- 1/2 cup dried quinoa
- 2 cans (15 oz.) white beans, drained and rinsed
- 1 can (14 oz.) diced tomatoes with juices (fire-roasted if possible)
- 7–8 cups vegetable broth or water
- 1 package (5 oz.) baby kale or 1 small bunch kale, chopped
- Mineral salt & fresh cracked pepper, to taste
Serving extras (highly recommended):
- Crusty bread
- Almond parmesan (light dusting = big payoff)
- Lemon wedge (trust me)
How to Make Kale Quinoa and White Bean Soup
1) Sauté the flavor base
Grab a large pot or Dutch oven and warm the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent and smelling like “something good is happening.”
Going oil-free? Use 1/4 cup water or broth instead. Just stir a little more often and add a splash if the veggies start to stick.
Now add:
- Garlic
- Carrots
- Celery
- Herbes de provence (or thyme)
- Lavender (if using)
- Red pepper flakes (if using)
Cook for 2 more minutes. This wakes up the herbs and makes your kitchen smell like you own a French countryside vacation home. (Or at least a candle that claims you do.)
2) Simmer it into soup magic
Add the quinoa, white beans, diced tomatoes (with juices), and 7–8 cups broth or water.
Bring everything to a boil, then:
- Cover the pot
- Turn heat to low
- Simmer for 25 minutes
During this time, the quinoa cooks right in the broth, thickening the soup slightly and making it extra cozy.
3) Add the kale at the end
Stir in the baby kale and keep the soup on low, stirring occasionally, until the kale wilts.
- Baby kale wilts quickly—usually just a couple of minutes.
- Regular kale (chopped) will take a bit longer, around 5–8 minutes, depending on how tender you like it.
Taste and season with mineral salt and fresh cracked pepper.
4) Serve like you mean it
Ladle into bowls and serve with:
- A slice of crusty bread (mandatory in my book)
- A dusting of almond parmesan
- A squeeze of lemon for brightness
That lemon at the end? It’s like turning on the lights in a room. Everything tastes more alive.
Chef Omar’s Tips (So It Turns Out Perfect)
- Rinse quinoa first if you have an extra 20 seconds. It helps remove bitterness. (If you forget, the soup will still love you.)
- Fire-roasted tomatoes = deeper flavor. Regular diced tomatoes work too, but fire-roasted brings that cozy smoky edge.
- Want it thicker? Use 7 cups broth and simmer uncovered for the last 5 minutes.
- Want it brothy? Go with 8 cups and don’t reduce much.
- Flavor feeling shy? Add a little extra salt and a squeeze of lemon. Soup often just needs brightness and proper seasoning—like a good outfit needs earrings.
And if your soup looks a little “rebellious” on day one? Don’t panic. Soups are dramatic. They settle down after a night in the fridge.
A Little Story From My Kitchen
This Kale Quinoa and White Bean Soup became a regular at my place after one of those classic moments: friends texted, “We’re nearby!”—which is code for “We’ll be there in 15 minutes and we’re hungry.”
I had two cans of beans, quinoa, and kale that was absolutely planning to wilt in the crisper drawer. I threw this together, sliced some bread, and suddenly everyone was acting like I’d been slow-simmering something fancy all day. It’s been my “quick comfort hero” ever since.
FAQs About Kale Quinoa and White Bean Soup
Can I use a different grain instead of quinoa?
Yes. Small pasta, rice, or even farro can work. Just note the cook time changes—quinoa is fast. If you use rice or farro, you may need longer simmering and possibly extra broth.
Can I use dried beans?
You can, but you’ll need to cook them first (or use pre-cooked). This recipe is built for speed with canned white beans, which makes it weeknight gold.
How long does Kale Quinoa and White Bean Soup last in the fridge?
About 4–5 days in an airtight container. The quinoa will soak up broth over time, so add a splash of broth or water when reheating.
Can I freeze it?
Yes—freeze up to 2–3 months. For best texture, you can freeze it before adding the kale, then add fresh kale when reheating. But honestly? It freezes fine either way.
Is lavender really okay in soup?
It is—in tiny amounts. A little lavender adds a gentle floral note that plays nicely with herbes de provence. If you’re unsure, skip it the first time and try it later when you’re feeling adventurous (or when you want to impress someone).
Serve It Up and Savor the Cozy
This is the kind of dinner that makes you feel cared for—even when you’re the one doing the caring. Warm bowl, crusty bread, maybe a little lemon squeeze, and suddenly the day feels less chaotic. Keep Kale Quinoa and White Bean Soup in your back pocket for busy nights, unexpected guests, or anytime you want something comforting that still tastes fresh and bright.
If you make it, do the chef-y thing: taste, season, add that lemon… and enjoy every spoonful of your Kale Quinoa and White Bean Soup.
More Cozy Meals You’ll Love Next
- If you’re craving another white-bean comfort bowl, hop over to Greek White Bean Soup (Fasolada) for a cozy, Mediterranean classic—it’s the perfect “same vibe, different vacation” follow-up to this soup.
- Want to keep the leafy-greens-and-legumes theme going? Try Spinach, Lentil, and Butter Bean Soup for extra hearty meal-prep lunches—it’s basically your fridge’s new best friend.
- If you love that quinoa + bean combo and want something more casserole-style (aka “set it and feel accomplished”), you’ll adore Quinoa and Black Bean Casserole for an easy weeknight bake.
- And for the “I need dinner to taste like a hug” crowd, bookmark Tuscan White Bean Soup with big, herby comfort energy—it’s warm, rustic, and ridiculously satisfying.
⭐ Loved this Kale Quinoa and White Bean Soup? Please leave a star rating and a quick review below—your feedback helps other home cooks find the coziest recipes faster (and it totally makes my chef heart do a happy dance). ⭐⭐⭐⭐⭐
Kale Quinoa and White Bean Soup
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Kale Quinoa and White Bean Soup is a cozy, one-pot meal packed with tender white beans, fluffy quinoa, and leafy kale in a flavorful herbed broth. Perfect for easy weeknight dinners, meal prep, and nourishing comfort food.
Ingredients
1 tablespoon olive oil (or 1/4 cup water or vegetable broth for water sauté)
1 onion, diced
2 large carrots, diced
2 large celery stalks, chopped (leaves included)
3 garlic cloves, minced
1 ½ teaspoons herbes de Provence or dried thyme
½ teaspoon dried lavender (optional)
Pinch red pepper flakes (optional)
½ cup dried quinoa, rinsed
2 cans (15 oz each) white beans, drained and rinsed
1 can (14 oz) diced tomatoes with juices (fire-roasted preferred)
7–8 cups vegetable broth or water
5 oz baby kale (or 1 small bunch kale, chopped)
Mineral salt and freshly cracked black pepper, to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté for 5 minutes until translucent.
Add garlic, carrots, celery, herbes de Provence, lavender (if using), and red pepper flakes. Cook 2 minutes until fragrant.
Stir in quinoa, white beans, diced tomatoes, and vegetable broth. Bring to a boil.
Reduce heat to low, cover, and simmer for 25 minutes.
Add kale and cook 2–5 minutes until wilted.
Season with salt and pepper. Serve warm with crusty bread and a squeeze of lemon if desired.
Notes
For a thicker soup, use 7 cups broth; for a lighter soup, use 8 cups.
Lemon juice added at the end brightens all the flavors.
This soup stores well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 11 g
- Protein: 13 g
- Cholesterol: 0 mg