Description
With quinoa in a wonderfully tomatoey broth, this white bean, sweet potato, tomato and kale soup is a hearty, satisfying pantry soup that’s easy to make.
Ingredients
- 1 small white onion, roughly chopped
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt plus more for serving
- 1/2 teaspoon black pepper plus more for serving
- 1–14.5 ounce can fire-roasted diced tomatoes
- 5 cups vegetable stock
- 1 medium sweet potato, peeled and diced
- 1–15.5 ounce can cannellini beans, drained and rinsed
- 3/4 cup quinoa, rinsed in cold water
- 2 cups roughly chopped Lacinato kale, stems removed
Instructions
- Heat the olive oil in a large saucepan over medium high heat. Sauté the onions until they start to soften, about 3-5 minutes. Add the garlic, red pepper flakes, salt, pepper and cook for another minute until fragrant.
- Stir in the tomatoes, stock, sweet potatoes and beans. Bring to a boil, reduce heat and simmer for 15 minutes. Add the quinoa and continue simmering for 10 minutes. Stir in the kale and simmer for 5 minutes until it has wilted.
- Season with additional salt and pepper to taste before serving.
I added a can of butter beans, swapped the kale for spinach and finished it with some lemon juice. Sublime!
I really wanted a soup and had previously printed out this recipe… I thought it looked good and today I happened to have all the ingredients! So, I made it. It was delicious. Thank you!!
★★★★★
Super easy to make (minimal chopping required!) so perfect for a week night. Really good flavor – I doubled the recipe and added a litttttle more red pepper because I like the spice. Great fall / winter soup – bookmarking this one 🙂
★★★★★
I like that you added more red pepper flakes!