Kale Quinoa White Bean Soup
Kale Quinoa White Bean SoupSummary: This Kale Quinoa White Bean Soup is hearty, wholesome, and packed with protein and fiber. Made with white beans, vegetables, and herbs in a light tomato broth, it's a cozy one-pot vegan meal perfect for weeknights or meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 large carrots diced
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1½ teaspoons herbs de Provence
- ½ cup quinoa rinsed
- 2 cans 15 oz. white beans, drained and rinsed
- 1 can 14 oz. diced tomatoes with juices
- 7 –8 cups vegetable broth
- 5 oz. baby kale
- Salt and pepper to taste
Instructions
- 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.
- Add diced tomatoes with their juices, rinsed quinoa, and drained white beans.
- See full steps with tips & photos → https://p4pd.org/kale-quinoa-white-bean-soup/
Notes
- Swap baby kale for chopped Swiss chard or spinach if preferred.
- Add a Parmesan rind during simmering (if not vegan) for extra depth of flavor.
- For a thicker consistency, mash a portion of the beans or blend a cup of the soup.
- This soup stores well for up to 5 days and freezes beautifully.