Kale, Quinoa & White Bean Soup

A nourishing and comforting soup packed with kale, quinoa, and white beans, perfect for cozy nights.

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course, soup

Cuisine Healthy, Mediterranean

Servings 6 servings

Calories 300 kcal

2 cups kale, chopped Fresh is best, but frozen works too
1 cup quinoa, rinsed Tricolor quinoa adds visual appeal
1 can (15 oz) white beans, drained and rinsed Cannellini or great northern work beautifully
1 onion, diced Yellow or white offers balanced sweetness
2 cloves garlic, minced Freshly minced garlic makes a world of difference
4 cups vegetable broth Homemade is ideal, but store-bought works
1 teaspoon olive oil Extra virgin adds richness
Salt and pepper, to taste Or chili flakes for a bit of heat
Optional: lemon juice for serving It brightens the flavors brilliantly

In a large pot, heat 1 teaspoon of olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 5-7 minutes until the onion is softened and translucent.

Stir in the rinsed quinoa and vegetable broth. Bring it to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
Add the chopped kale and drained white beans to the pot. Cook for another 10 minutes, stirring occasionally, until the kale is tender and vibrant.
Sprinkle in salt and pepper to taste. Serve hot, garnished with a squeeze of fresh lemon juice.

Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze portions for up to 3 months.

Keyword Comfort Food, Healthy Recipe, Kale Soup, Quinoa Soup, White Bean Soup