Kale, Quinoa & White Bean Soup – Hearty Vegan One-Pot Meal

This Kale, Quinoa & White Bean Soup is a wholesome, plant-based dish that combines the earthy flavors of kale and quinoa with the creaminess of white beans.

Perfect for meal prep or a cozy weeknight dinner, it’s a satisfying option for vegans and meat-eaters alike.

Why You’ll Love This Recipe

One-pot convenience – Minimal cleanup with maximum flavor.

Rich in nutrients – Packed with protein, fiber, and essential vitamins.

Quick and easy – Ready in about 45 minutes.

Versatile – Serve with crusty bread or a side salad.

Meal prep friendly – Stores well for lunches throughout the week.

What You’ll Need (Ingredient Highlights)

Kale – Provides a hearty texture and is rich in vitamins.

Quinoa – Adds protein and a nutty flavor.

White beans – Offer creaminess and additional protein.

Carrots, celery, and onion – Classic aromatics for depth of flavor.

Garlic – Enhances the savory profile.

Diced tomatoes – Add acidity and richness.

Vegetable broth – Forms the flavorful liquid base.

Herbs de Provence – Infuses the soup with aromatic herbs.

Olive oil – For sautéing and richness.

Salt and pepper – Essential seasonings.

Pro Tips Before You Start

Rinse quinoa thoroughly – To remove its natural bitterness.

Use fresh kale – For the best texture and flavor.

Sauté aromatics well – To build a robust flavor base.

Adjust seasoning – Taste and modify salt and pepper as needed.

Add kale at the end – To retain its vibrant color and nutrients.

How to Make Kale, Quinoa & White Bean Soup

Step 1: Sauté Aromatics
In a large pot, heat olive oil over medium heat.

Add diced onion and cook until translucent.

Add chopped carrots and celery, cooking for about 5 minutes.

Stir in minced garlic and herbs de Provence, cooking for an additional minute.

Step 2: Add Main Ingredients
Stir in diced tomatoes with their juices, rinsed quinoa, and drained white beans.

Pour in vegetable broth, bringing the mixture to a boil.

Step 3: Simmer
Reduce heat to low, cover, and let the soup simmer for 20–25 minutes, or until quinoa is tender.

Step 4: Incorporate Kale
Add chopped kale to the pot, stirring until wilted, about 5 minutes.

Step 5: Season and Serve

Season with salt and pepper to taste.

Serve hot, optionally garnished with fresh herbs or a squeeze of lemon juice.

What to Serve With Kale, Quinoa & White Bean Soup

Crusty bread – Perfect for dipping.

Side salad – Adds freshness and crunch.

Grated vegan cheese – For added richness.

Lemon wedges – To brighten the flavors.

Variations / Substitution

Spinach instead of kale – For a milder green.

Brown rice instead of quinoa – Adjust cooking time accordingly.

Chickpeas instead of white beans – For a different texture.

Add chili flakes – For a spicy kick.

Use Italian seasoning – If herbs de Provence are unavailable.

Storage & Reheating Tips

Refrigerate – Store in an airtight container for up to 5 days.

Freeze – Cool completely and freeze for up to 3 months.

Reheat – Warm on the stove over medium heat, stirring occasionally.

Meal prep – Portion into individual containers for grab-and-go lunches.

FAQs

Can I make this soup in a slow cooker?
Yes, combine all ingredients except kale and cook on low for 6–8 hours.

Add kale in the last 30 minutes.

Is this soup gluten-free?
Yes, ensure all canned goods and broth are certified gluten-free.

Can I use dried beans?
Absolutely. Soak and cook them beforehand, as this recipe uses pre-cooked beans.

How can I make it creamier?
Blend a portion of the soup and mix it back in for a creamier texture.

What other greens can I use?
Swiss chard or collard greens are great alternatives to kale.

Final Thoughts

 This Kale, Quinoa & White Bean Soup is a flavorful, nourishing dish that’s easy to prepare and perfect for any day of the week.

Its rich taste and hearty ingredients make it a standout meal that you’ll return to time and again.