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Saturday Cooks With Matt! Kale, Quinoa, and White Bean Soup

In case you missed out on our delicious Saturday Soup this past Saturday, check out some pictures of Matthew D'Aria RD cooking up his version of a kale, quinoa, and white bean soup. This soup is not only delicious and filling (I can tell you from first hand experience), but also full of important vitamins and minerals. Are you interested in making a batch for yourself? Scroll down past the pictures for the recipe!

Don't forget to check out Saturday Scoop this Saturday, January 19th! Rachel Burnett, PhD, will talk about the importance of self-care. Email Michelle at with questions or to RSVP.

A close up of this delicious soup as it's simmering. It smelled so great our mouths were watering!

Matthew getting ready to add in some Kale. Did you know that Kale is a great source of vitamins and minerals including vitamin A and vitamin C

Kale, Quinoa and White Bean Soup


  • 1 tablespoon olive oil or 1/4 cup water/broth (for water sauté)

  • 1 onion, diced

  • 2 large carrots, diced

  • 2 large celery stalks, chopped (leaves ok too)

  • 3 garlic cloves, minced

  • 1 1/2 teaspoons thyme

  • 1 tablespoon of fresh parsley

  • 1/2 cup dried quinoa

  • 2 cans (15 oz.) white beans, drained and rinsed

  • 1 can (14 oz) diced tomatoes, with juices

  • 7 – 8 cups vegetable broth or water

  • 1 package (5 oz.) baby kale or 1 small bunch*

  • mineral salt & fresh cracked pepper to taste


1) In a large pot or stock pot, heat oil over medium heat, add onion and sauté for 5 minutes, until translucent.

2) Add in garlic, celery, carrots and herbs/spices, cook another 2 minutes or so.

3) Add in the quinoa, beans, tomatoes and vegetable broth, bring to a boil, cover, turn heat to low and simmer for 25 minutes.

4) Add in kale and keep on low heat, stirring occasionally, until kale wilts (baby kale will wilt faster than a typical bunch of kale).

Serves 4 – 6.


*If using a bunch of kale, remove the center stem and roughly chop the leaves.

Use cannellini, great northern, navy beans or chickpeas. If using freshly made beans from scratch, use about 3 – 3 1/2 cups.

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