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