Updated: May 25
This is a Dr. Porter favorite! The original recipe and instructions can be found at Simply Quinoa
This Tuscan kale white bean soup is hearty, healthy, and comforting. It's vegan, gluten-free, and takes less than an hour to make. - Simply Quinoa
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
2 tablespoons olive oil
3 - 4 garlic cloves
1 small red onion
2 tablespoons Italian seasoning mix
1 teaspoon sea salt
1 teaspoon cracked pepper
3 cups butternut squash
1 (15 oz) can white kidney beans **(Dr. Porter recommends chic peas as a substitute when needed!)
1 (15 oz) can diced tomatoes
1/2 cup white quinoa
4 cups vegetable broth4 cups water
4 cups curly kale
1/2 cup nutritional yeast
1 tablespoon lemon juice
Heat the oil in a large dutch oven or stockpot over medium heat. Once hot, add the garlic and onions and sauté for 2 - 3 minutes until the onions start to soften. Add the seasonings and squash and cook another 3 - 4 minutes until everything is super fragrant. Deglaze the pan with a splash of water as needed.
Stir in the beans, tomatoes, quinoa, broth, and water. Bring the mixture to a boil, reduce to simmer and cover for 30 minutes. Remove the lid and stir in the kale. Cover again and cook for another 5 - 10 minutes until the squash is tender.
Remove the pan from the heat and stir in the nutritional yeast and lemon juice. Allow to cool slightly, then taste and adjust seasonings as desired.
Serve hot with a sprinkle of red pepper flakes and a piece of crusty bread!