White Bean, Sweet Potato and Kale Soup
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.
Servings: 6
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.
Nutrition
Calories: 201kcal | Carbohydrates: 40g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1460mg | Potassium: 304mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6739IU | Vitamin C: 10mg | Calcium: 111mg | Iron: 3mg