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.
