White Bean and Kale Soup
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (9)

White Bean and Kale Soup

NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 25%
CARBS 45G53% OF CAL
11G FIBER25G OTHER9G TOTAL SUGAR
FAT 13G34% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty one-pot vegetarian soup with white beans, kale, quinoa, and aromatic vegetables and herbs. Plant-based protein makes it satisfying as a complete meal.

mainamericansoupbeansgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 4 tablespoons olive oil (divided)
  • 1 cup diced carrots (2 large carrots)
  • 1 cup diced onion (1 small onion)
  • 1 cup diced celery (3 celery stalks)
  • 1 heaping tablespoon minced garlic (4 cloves)
  • 1/4 cup tomato paste
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried crushed rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 teaspoons Italian seasoning
  • 3/4 teaspoon salt
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes (I love San Marzano or Muir Glen)
  • 2 bay leaves
  • 6 cups vegetable stock (or broth; can use chicken stock/broth if not vegetarian)
  • 3/4 cup white quinoa (see note 1)
  • 1 (15-ounce) can cannellini beans (or Great Northern white beans, drained and rinsed)
  • 2 cups coarsely chopped kale (loosely packed)
  • 1 tablespoon lemon juice (optional)
  • Freshly grated Parmesan cheese
  • Chopped fresh parsley (optional)
PREP
25M
SODIUM
1405MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.