White Bean, Quinoa, and Kale Soup

Recipe

Soup, Chili & Stew
White Bean, Quinoa, and Kale Soup

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3.76 out of 5 stars
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25 ratings

Recipe Data

6
Servings
15min
Prep
3hr45min
Total

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Description

This warming fall soup is packed with white beans, quinoa, and kale. Instead of adding cream to thicken the soup, we've opted for a healthier version by blending cannellini beans.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
¾ c.tricolor quinoa, uncooked, rinsed, and drained
2 c.Hy-Vee vegetable stock
1(14.5-oz.) can Hy-Vee fire-roasted diced tomatoes with seasoning
1yellow onion, chopped
1 c.Hy-Vee frozen sweet corn
1poblano pepper, seeded and chopped
3 clove(s)Hy-Vee Short Cuts peeled garlic
1 tbsp.Hy-Vee Italian seasoning
2 c.water
2(15-oz. each) cans cannellini beans, rinsed, drained, and divided
3 c.kale leaves, chopped

Things To Grab

  • 3-1/2-to-4-quart slow cooker
  • Blender

Directions

  1. Combine quinoa, stock, tomatoes, onion, corn, poblano pepper, garlic, and Italian seasoning in a 3-1/2-to-4-quart slow cooker.

    Hyvee Culinary Expert Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen
  2. Place water and 1 can cannellini beans in a blender. Cover and blend until smooth. Add pureed beans to slow cooker.

  3. Cover and cook on LOW heat for 5 to 6 hours or on HIGH heat for 3 to 4 hours. 

  4. During the last 30 minutes of cooking, turn slow cooker to HIGH heat. Stir in kale and remaining can of beans. Cover and cook for 30 minutes more or until kale is tender.

Nutrition facts

Servings

250 Calories per serving

Amounts Per Serving

  • Total Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 610mg
  • Total Carbohydrates: 48g
  • Protein: 11g

Daily Values

0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 10%

Recipe Source:

Balance October 2018