KALE, QUINOA & WHITE BEAN SOUP

This Kale, Quinoa & White Bean Soup recipe features a flavorful combination of healthy, nutrient dense ingredients that will nourish your mind, body and spirit!

This soup should actually be called the ‘No Fuss Vegetable Soup’ or ‘A Very Good Vegetable Soup’, as it’s so easy throw together and delicious. It was originally a kitchen sink soup I pulled together after a short vacation.

In the fridge there were the basics – onion, celery, carrots and a bunch of kale. All of which have a good shelf life. I put them all together with some pantry staples like white beans and quinoa for protein, and threw in a can of diced tomatoes to make it even heartier.

For the herbs & spices I used herbes de provence, a pinch of red pepper flakes and some left over lavender from this Lavender Chai Tea – Concentrate as an extra bonus.

All together, this kale, quinoa & white bean soup is budget friendly, super easy to make, and will yield plenty of leftovers. Leftovers store well in the fridge or freezer. There’s plenty of wins here and so much to love!

This post contains affiliate links. Read my full disclosure here.

Kale, Quinoa & White Bean Soup

Let’s start with a few handy pantry staples. Canned beans and tomatoes are always good to have on hand. They are versatile, cheap, accessible and will come in handy in times of need, like when making this quinoa soup.

From what I’ve seen canned beans can range anywhere from $.99 cents to $1.99 in some stores. The tomatoes will run you about the same. Keep your pantry lined with a few cans of your favorite beans and diced tomatoes.

Bulk up when they’re on sale if you can. And, if you have time to make your beans from scratch, you’ll save even more!

For this quinoa soup recipe, use cannellini, great northern beans or chickpeas. As for the tomatoes, fire roasted are preferred to regular.

The kale can be either packaged or straight from the farmer’s market. My first batch of this soup included a small bunch of lacinato kale that I de-stemmed and chopped.

Here I chose to use a packaged baby kale. Either one works and will run you about the same dollar wise. I’ve seen bunches of kale for as low as $.99 cents and as high as $1.99. This package cost me $1.99. Some packaged kale may cost a bit more, shop accordingly.

The produce, spices and quinoa are pretty much basic and all are staples in my home. The produce is typically hearty and will stay fresh for a week or two, at least if stored properly.

Here are some variations to try:

• Sub in thyme for the herbes de provence if you prefer.
• Red pepper flakes for me, but if you don’t like a little heat, omit it.
• Lavender is optional but a nice addition!
• The quinoa can be any color you prefer and is a welcome ingredient to this soup, adding more texture and substance.
• I should mention that I do include garlic in the recipe but it’s not shown above.

I use and recommend Better Than Bouillon for your vegetable broth base. It’s convenient, you only use what you need when you need it so nothing goes to waste, it stays well in the fridge and will really add a nice robust flavor to your soups.

Tip: I never use the amount called for, and tend to use about 1 teaspoon for every 4 cups (instead of the called for 1 teaspoon per cup). Anymore than that and it’s too salty for my taste, and in return it lasts me a little longer. For this recipe I only used about 1 ½ teaspoons. You can play with the amounts and see what works best for your taste. You may even prefer to just use plain water.

How To Make Kale, Quinoa & White Bean Soup

This quinoa soup is made in one pot soup making it even easier on you. Less dishes equals less mess which is a definite plus around my home and I’m sure you feel the same way too!

Soup will be ready in under an hour from start to finish. Then you have yourself a big batch of hearty goodness that will feed a family of four and didn’t break the bank.

Serve with this Artisan Bread or Vegan Naan to help soak up some of the juices. Adding a squeeze of lemon will brighten the flavor and a light dusting of almond parmesan will go a long way. I love a good soup and this one is another keeper!

Adjusting For Dietary Restrictions

• Fat-Free: Skip the oil and use water (or veggie broth) for a water saute for a soup that’s virtually fat-free.
• Oil-Free: This recipe can easily be made oil-free by using a water saute instead of using oil.

How To Store Leftovers

• Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
• Freezer: This soup freezes well for up to 2 – 3 months! My favorite way to freeze soup is in these freezer safe meal prep containers. You can also freeze larger portions in large ziplock bags.
• Reheat: Simply re-warm on the stovetop or the microwave. It makes a great meal prep for the week with homemade no knead bread or Naan on the side for soaking up the juices.

If you try this easy quinoa & white bean soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

Follow TSV on Facebook / Instagram / Pinterest / Twitter / RSS