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Side view of a small stainless still pot with handles filled with cannellini beans, quinoa and kale soup on a dark surface.

Quinoa Soup with Cannellini Beans and Kale


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4.8 from 11 reviews

Description

Hearty, warm, filling, and comforting, this kale soup with cannellini beans and quinoa will keep you full for hours. Vegan, gluten-free, and best of all, you'll only have one pot to clean up!


Ingredients

Units Scale
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1- 10 oz bag of chopped kale
  • 1- 32 oz container of organic vegetable or no-chicken broth (we use this one)
  • 3 cups vegan water or vegetable broth
  • 1- 15oz can organic cannellini beans, drained and rinsed
  • 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 raw quinoa

Instructions

  1. Heat the olive oil in a large soup pot. Saute the garlic and kale over medium heat for about 5 minutes
  2. Add the vegetable broth, water, beans, salt and spices
  3. Bring to a boil, add quinoa and simmer, covered, for 20 minutes
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 2 cups
  • Calories: 213
  • Sugar: 2.7
  • Sodium: 845.7
  • Fat: 6.3
  • Saturated Fat: .9
  • Unsaturated Fat: 4.7
  • Trans Fat: 0
  • Carbohydrates: 32
  • Fiber: 6.6
  • Protein: 9.7
  • Cholesterol: 0

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