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Kale and Cannellini Bean Soup

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  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 30 mins
  • Yield: 4-6 1x


Try this hearty soup full of super nutritional veggies that won’t leave you missing the meat.


  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 110oz bag of chopped kale
  • 132oz container of organic vegetable broth (we used Pacific)
  • 3 cups water
  • 115oz can organic cannellini beans (we use Eden Foods)
  • ½ to 1 tsp salt ( to taste)
  • ½ tsp chili powder
  • ¼ tsp black pepper
  • ¼ tsp allspice
  • Pinch of cayenne (optional)
  • ½ cup raw quinoa


  1. In a large soup pot, saute garlic and kale at medium heat for about 5 minutes.
  2. Add vegetable broth, water, beans, salt and spices. Bring to a boil, add quinoa and simmer for simmer 20 minutes.
  3. Serve.
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Appetizer
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