Onion White Bean Kale Soup with Quinoa
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Some might say that soup season is coming to an end, and some may reply that soup season never comes to an end! No matter where you are on the spectrum, I think we can all agree that a warm, hearty soup makes for one of the best weeknight meals for countless reasons. It's quick to prepare, nutritious, easy to make, relies on pantry staples, and tastes delightful no matter the ingredients. What’s not to love about soup?
And this recipe in particular is to die for! The comforting warmth of spices melds beautifully with the subtle flavors of white beans and dino kale, complemented by the lovely texture of quinoa. Each spoonful is a burst of flavor, and I'm confident it will quickly become a favorite if you give it a try!
- 1 bunch of Jubilant Fields Dino Kale
- 2 large white onions
- 2 cans of white beans
- 1 cup of quinoa
- 2 quarts of water + vegetable paste OR stock
- 1 tbsp of tomato paste
- 1 tsp of paprika
- 1 + 1/2 tsp of turmeric
- 2 tsp of curry
- 1/2 tsp of black pepper
- 2 tsp of thyme
- 2 tsp of oregano
- 1 tsp of apple cider vinegar
- Garlic powder
- Salt
- Olive oil
Instructions:
- Slice the two onions into rings that are approximately ½ to 1 inch thick, then separate the rings. Heat a large pot over medium heat and drizzle in some olive oil. Once the oil is hot, add the onion rings to the pot.
- Cook the onions for 15 to 20 minutes over medium heat, stirring occasionally. In the meantime, drain and rinse the beans. Once the onions turn golden brown, incorporate the beans and quinoa into the pot. Season with salt, garlic powder, paprika, and tomato paste. Stir and cook for 2 to 3 minutes, adding a splash of water if the mixture begins to stick or dries out.
- Rinse the kale, separating the leaves from the stems. To chop the leaves, stack them on top of each other, roll them tightly, and slice through the roll you’ve created.
- Add the stock (or a combination of water and vegetable paste), the chopped kale, and the remaining seasonings (excluding the ACV). Stir to combine, bring to a boil, then reduce the heat to low. Cover with a lid and let it simmer for 15 minutes.
- Once the soup is ready (the quinoa should be fully cooked and the kale leaves tender), add the ACV and adjust the salt to taste.
- Serve with a generous sprinkle of grated Parmesan cheese, a drizzle of olive oil, and/or buttered toast for dipping.
Note: For a fully vegan version, feel free to swap the Parmesan cheese with vegan grated cheese, nutritional yeast or simply to skip it entirely!