Kale and Cannellini Bean Soup
- Total Time: 30 mins
- Yield: 4-6
Description
Try this hearty soup full of super nutritional veggies that won’t leave you missing the meat.
Ingredients
Units
- 2 tbsp (30 ml) extra virgin olive oil
- 1 garlic clove, minced
- 1- 10oz (285 g) bag of chopped kale
- 1- 32oz (960 ml) container of organic vegetable broth (we used Pacific)
- 3 cups (720 ml) water
- 1- 15oz (450 g) can organic cannellini beans (we use Eden Foods)
- 1/2 to 1 tsp salt ( to taste)
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1/4 tsp allspice
- Pinch of cayenne (optional)
- 1/2 cup (120 ml) raw quinoa
Instructions
- In a large soup pot, saute garlic and kale at medium heat for about 5 minutes.
- Add vegetable broth, water, beans, salt and spices. Bring to a boil, add quinoa and simmer for simmer 20 minutes.
- Serve.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
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Frequently Asked Questions
Why does this soup include quinoa?
I add ½ cup raw quinoa after bringing the broth to a boil, then simmer everything for 20 minutes. The quinoa dissolves into the soup and adds a protein boost and a slightly thicker body — it’s what transforms this from a light vegetable broth into a heartier bowl that won’t leave you missing the meat.
How spicy is this soup and how do I control the heat?
I use ½ tsp chili powder and a pinch of cayenne (optional), which gives a mild warmth. Leave out the cayenne for a very mild soup, or add more if you want more heat — the salt is also listed as ½ to 1 tsp to taste.
