White Bean, Sweet Potato, Tomato and Kale Soup

White Bean, Sweet Potato and Kale Soup

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 33-35 minutes
  • Total Time: 38-40 minutes
  • Yield: Serves 6 1x

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.


  • 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
  • 114.5 ounce can fire-roasted diced tomatoes
  • 5 cups vegetable stock
  • 1 medium sweet potato, peeled and diced
  • 115.5 ounce can cannellini beans, drained and rinsed
  • 3/4 cup quinoa, rinsed in cold water
  • 2 cups roughly chopped Lacinato kale, stems removed


  1. 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.
  2. 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.
  3. Season with additional salt and pepper to taste before serving.