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Kale and Cannellini Bean Soup


Warm up with this satisfying soup that’s made with organic vegetable broth, organic kale, quinoa, organic cannellini beans, and lots of spice.

Recipe courtesy of Vicky Cohen and Ruth Fox of mayihavethatrecipe.com


  • 2 Tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1 10-ounce package chopped kale
  • 1 32-ounce container organic vegetable broth
  • 3 Cups water
  • 1 15-ounce can organic cannellini beans
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 1/2 Teaspoon chili powder
  • 1/4 Teaspoon allspice
  • 1 Pinch of cayenne
  • 1/2 Cup raw quinoa


In a large soup pot, saute garlic and kale at medium heat for about 5 minutes. Add vegetable broth, water, beans, salt and spices. Bring to a boil, add quinoa and simmer for simmer 20 minutes