New year, new soup — but still me.
I love the “new year, new me” approach: reflecting, celebrating progress, and deciding what to improve. Lately I’ve been generous with my own encouragement. Last year I ran my first 5K, cultivated an urban garden, rescued Tilly, traded many hours of video gaming for reading, and put in some serious work. I feel proud of that progress. The only real challenge I still face is getting to bed earlier and waking up before mid-morning—especially when working from home makes it tempting to start the day at 10 a.m.
Today I was up and showered by 6:30 a.m., and I felt energized to spend time in one of my favorite places: this blog. Here I want to continue sharing nourishing recipes and moments of growth. First up: a bright, healthy Southwestern Kale and White Bean Soup that’s perfect for lunch or a cozy dinner.
Southwestern Kale and White Bean Soup
This Southwestern Kale and White Bean Soup blends quinoa, cannellini beans, vegetables and warming spices like cumin and chili powder for a satisfying, nutrient-dense bowl. It delivers plant-based protein, fiber, vitamins, and comforting Southwestern flavor — the kind that pairs beautifully with a hunk of fresh crusty bread.
This recipe makes a great weeknight meal: it’s simple to prepare, holds well in the fridge, and reheats easily for lunches. The quinoa adds body and texture while the kale brightens each spoonful. Use low-sodium vegetable broth to control the salt, and finish with a squeeze of lemon to lift the flavors.
If you make this dish, snap a photo and share it on Instagram @killing__thyme — I love seeing your creations.
Author: Dana Sandonato
Prep Time: 10 minutes • Cook Time: 35 minutes • Total Time: 45 minutes • Servings: 8
Ingredients
- 2 tablespoons olive oil
- 1 large white or yellow onion, diced
- 3 cloves garlic, sliced
- 2 carrots, thinly sliced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 teaspoons turmeric
- 28 oz can diced tomatoes, with juice
- 32 oz low-sodium vegetable broth
- 3–4 cups water
- 1½ teaspoons unrefined sugar
- 1 teaspoon kosher salt, more to taste
- Cracked black pepper, to taste
- ¼ cup quinoa
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2 heaping cups chopped kale
- 1 tablespoon freshly squeezed lemon juice
Instructions
- In a large stockpot, heat the olive oil over medium heat. Add the diced onion, sliced garlic, and thinly sliced carrots. Sauté for about 5–7 minutes, until the onions are translucent and the vegetables are fragrant.
- Add the chili powder, cumin, coriander, oregano, and turmeric. Stir and cook with the vegetables for another 1–2 minutes to bloom the spices and enhance their aroma.
- Pour in the vegetable broth, diced tomatoes with their juice, water, and the unrefined sugar. Season with kosher salt and cracked black pepper. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer uncovered for about 20 minutes to allow flavors to meld.
- Add the dry quinoa to the pot and cover. Cook for 15–20 minutes, or until the quinoa is tender and has absorbed some of the liquid.
- Stir in the drained and rinsed cannellini beans and the chopped kale. Simmer for an additional 5 minutes, until the kale is wilted and the beans are heated through.
- Finish with the tablespoon of freshly squeezed lemon juice to brighten the soup. Taste and adjust seasoning if needed. Serve warm with crusty bread or a simple green salad.
Notes
If you have homemade vegetable broth, it adds extra depth; otherwise, a low-sodium store-bought vegetable broth works well. Adjust the chili powder to your preferred spice level, and feel free to swap kale for another sturdy green such as Swiss chard if needed.
Tips, Variations & Storage
- To make this soup heartier, add extra beans or a can of drained black beans for more texture and protein.
- For a gluten-free version, ensure the broth and any store-bought ingredients are certified gluten-free.
- Leftovers keep well in the refrigerator for 3–4 days and freeze nicely for up to 3 months. Thaw overnight in the fridge and reheat on the stove over low heat.
- To add creaminess without dairy, stir in a splash of coconut milk or a spoonful of blended white beans at the end.
- If you prefer a thinner broth, add extra water or broth when reheating.
This Southwestern Kale and White Bean Soup is a simple, nourishing recipe to add to your rotation. It’s full of flavor, easy to make, and perfect for meal prep. Enjoy!
