Hearty quinoa and white bean soup

It’s been cold, wet, and rainy the past few days and I’ve been sipping hot drinks and starting up the fireplace on repeat. It’s acceptable to serve soup for dinner these days, along with a big chunk of bread. I made this hearty quinoa and white bean soup one night last week, and it was perfection. I’m a big meat and potatoes person so usually a bowl of soup doesn’t cut it for me. I was pleasantly surprised at how this soup filled me up.


Beans are not my favorite and so i’m usually hesitant to add them to a dish. We don’t even make cholent with beans anymore…only barley! There is something delicious about cannelloni beans that I don’t find with other types. They are incredible creamy and just not as…beany as regular beans. This soup is essentially very basic but the flavor is WOW. I posted it on my Instagram stories the other day and a bunch of you already made it with happy reviews.

That makes me HAPPY.

SO make a BIG pot of this. It’s the type of soup you’ll want to eat all week long. Feel free to toss in some seared sausages as well, yum!



Hearty quinoa and white bean soup


  • 3 Tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 stalks celery, sliced
  • 2 carrots, diced
  • 1 c diced tomatoes
  • 1 can cannelloni beans
  • 1/2 c uncooked quinoa
  • 5 c water
  • 1 c fresh kale
  • 2 1/2 - 3 tsp salt
  • pepper to taste


  1. Heat olive oil over medium heat. Saute onion and garlic for 2 minutes. Add in the carrots and celery, and cook for an additional 5 minutes. Add in the diced tomatoes, beans. quinoa, and water. Season with salt and pepper, Bring the soup to a boil. Lower the flame to a simmer and cook for 35-40 minutes.Add in the kale and cook for another 5 minutes. Taste and adjust seasoning as necessary. If you leave the soup cooking for longer, that's fine, just don't forget to add in additional water and seasoning.

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