top down view of bowl with serving of kale, quinoa and white bean soup with spoon.

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5 from 21 reviews

Hearty and healthy, this colorful quinoa soup with kale & white beans will warm your tummy and brighten your spirit! For Instant Pot, see notes.


  • 1 tablespoon olive oil or 1/4 cup water/broth (for water saute)
  • 1 onion, diced
  • 2 large carrots, diced
  • 2 large celery stalks, chopped (leaves ok too)
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons herbes de provence or thyme
  • 1/2 teaspoon lavender, optional
  • pinch of red pepper flakes, optional
  • 1/2 cup dried quinoa
  • 2 cans (15 oz.) white beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes, with juices (fired roasted pref.)
  • 78 cups vegetable broth or water
  • 1 package (5 oz.) baby kale or 1 small bunch*
  • mineral salt & fresh cracked pepper to taste


Saute: In a large pot or dutch oven, heat oil over medium heat, add onion and saute for 5 minutes, until translucent. Add in garlic, celery, carrots and herbs/spices, cook another 2 minutes or so.

Simmer: Add in the quinoa, beans, tomatoes, and vegetable broth, bring to a boil, cover, turn heat to low and simmer for 25 minutes. Add in kale and keep on low heat, stirring occasionally, until kale wilts (baby kale will wilt faster than a typical bunch of kale).

To serve: Pair with a slice of crusty bread and a light dusting of almond parmesan. We also love adding a squeeze of lemon for brightness.

Serves 4 – 6

Store: Leftovers can be stored in the refrigerator for up to 6 days. For longer storage, freeze for up to 2 –  3 months. To freeze, let cool completely and store in freezer-safe containers. Reheat on the stovetop or in the microwave.


*If using a bunch of kale, remove the center stem and julienne or roughly chop the leaves.

Use cannellini, great northern, navy beans, or chickpeas. If using freshly made beans from scratch, use about 3 to 3 1/2 cups.

For the dried herbs, Italian seasoning would be a great substitute.

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.
  • Nightshade-free: Omit the diced tomatoes and red pepper flakes. You can add a small diced zucchini or sweet potato in their place.

Instant Pot Instructions

  • Add everything to the bowl of the Instant Pot and cook on HIGH pressure for 3 minutes. Let the pressure naturally release for 15 minutes. Remove the lid and stir in the greens.