Sweet Potato White Bean Quinoa Soup

5 from 3 votes

Sweet Potato White Bean Quinoa Soup

With sweet potatoes, white beans, kale and tomatoes, this easy quinoa soup is a tasty and satisfying recipe that's a wonderful fall-winter vegetable soup.

Prep Time5

Cook Time35

Total Time40

Course: Soup

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

1 tablespoon olive oil
1 small onion, roughly chopped
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
14.5 ounce can fire-roasted diced tomatoes
4 cups low-sodium vegetable broth
1 cup water
1 medium sweet potato, peeled and diced (about 1/2 - 3/4 pound)
15.5 ounce can cannellini beans, drained and rinsed
3/4 cup quinoa, rinsed
2 cups chopped kale
1 tablespoon chopped parsley

Instructions

Heat the olive oil in a large saucepan over medium high heat. Sauté the onions until they start to soften, about 4-5 minutes.
Add the garlic, red pepper flakes, salt and pepper and continue cooking until fragrant, about 30 seconds to 1 minute.
Stir in the tomatoes, vegetable broth, water, sweet potatoes and beans. Bring to a boil, reduce heat and simmer for 15 minutes.
Add the quinoa and continue simmering for 10 minutes.
Stir in the kale and give it a few minutes to soften. Then add the chopped parsley.

Notes

You can use butternut squash instead of sweet potatoes.

For the cannellini beans, other white beans such as great northern beans or navy beans will work too.

For more delicate and mild greens, use baby spinach instead of kale.

Cool completely before storing leftovers in an airtight container in the refrigerator up to 4 days or in the freezer up to 1 month. It is best to freeze the soup in portion sizes to make it easier to thaw. Then reheat it in the microwave or on the stove. You may need to add some water if the quinoa has absorbed the liquid.

Nutrition