Tomato, Kale + White Bean Soup

Tasty spices and toothsome quinoa take this warming soup to the next level.

This is the sort of soup that can be thrown together in a jiffy if you have a few key staple ingredients lying around. In fact, it first came together because I was looking for a way to use up some stray beans and leftover quinoa.

I love Tuscan kale in soup, and had recently discovered that I like quinoa best mixed into soups. Add in some richness from tomato paste, smoky spice from smoked paprika, and zing from roasted bell peppers, and you've got a winning soup with little work required.

Think of this as a "pantry" soup. Feel free to swap out greens, beans, and grains as desired. Even switch up the spices as you like. It's not a prescription. It's more of a jumping off point.

• 3-4 cups water

• 2-4 T. tomato paste

• 1/2 tsp. garlic powder

• 1/2 tsp. smoked paprika

• salt and cayenne, to taste

• 1 roasted red bell pepper, diced (fresh or jarred)

• 1 cup cooked white beans

• 1/2 bunch Tuscan kale

• cooked quinoa (~1 cup)

Ingredients

Tomato, Kale, + White Bean Soup

1. Bring water to boil in a saucepan, reduce to simmer. Add tomato paste and spices. Adjust amount of water and tomato paste based on your taste preferences.

2. Wash and shred the kale into roughly 2-inch pieces.

3. Add the bell pepper, white beans, and kale to the pan. Cover with a lid to warm though.

4. Reheat quinoa if pre-cooked. (A microwave is fine for this.)

5. Serve soup in warmed bowls over cooked quinoa.

Serves 2

Instructions

Last updated: August 5, 2024

Not only can this be a super quick and tasty way to throw a meal together, but it's also a great way to get your beans, greens, and whole grains. A very satisfying way, I would add.

I've even included a list of possible variations below . . . but you're the master of your own kitchen. Go wild.

Make it your own, and enjoy the cozy it brings.