White Bean Soup



White Bean Soup with Quinoa and Greens


  • 3 TBS Olive oil
  • 1 large onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tube tomato paste
  • 6-7 cups stock (vegetable or chicken)
  • 1 (or more – see note) 15.5 oz cans white beans, drained and rinsed
  • 1/2 cup quinoa, soaked for 5 minutes and thoroughly rinsed (do not skip this step)
  • 1 bunch kale, Swiss chard or spinach, washed and slivered
  • Sea salt and freshly ground black pepper to taste
  • Sherry vinegar (at table)

Heat oil in large saucepan or Dutch oven over medium heat. Add onions, carrots and celery and sauté until just tender (5-8 minutes). Add garlic and stir for 2 minutes. Add tomato paste and combine with other ingredients. Add stock and simmer ~20 minutes. Add beans and quinoa, cover and simmer until quinoa is cooked (tiny threads are visible), approximately 20 minutes. Remove lid, stir in slivered greens and cook an additional 5-8 minutes.

Season with salt and pepper. Serve with a splash of sherry vinegar

Note: We found that this recipe could accommodate 1 1/2 – 2 cans of white beans which may also require some adjustment on the amount of stock. We started with 6 cups and when reheating leftovers, added 1/2 cup more.