A simple crockpot soup with quinoa, white beans, diced tomatoes, and freshly chopped kale. This soup has delicious Italian flavoring and is super easy to make.
I’m pretty obsessed with soup. My big goal this year has been to get the husband on board with soups since in years past, he’s never been the biggest fan. After eating a bowl of this soup, he commented that he likes my soups because they “have stuff in them.” Apparently he just doesn’t like the super-brothy-with-not-much-added-to-them kind of soups. Wow, that was a mouthful.
He was a little skeptical at first, since this seemed to be a brothy soup, but he absolutely loved it! And although this recipe touts a full 4 cups of broth, do you want to hear my secret of making it not so brothy? Blending beans in the broth! That’s right, I blend an entire can of beans with some of the broth and stir that in the soup. It gives it a thick and hearty cream-like texture, but without all the cream ingredients. Plus it’s super easy to do!
Oh… and since I’m bragging about how easy this soup is to make, one more fun fact — the only thing you’ll need to chop is the kale!!
Putting kale in a soup is my new favorite thing! Since kale is a bit coarser than spinach, I feel like it holds its shape well in a soup, all while still being super flavorful. The husband even commented on how much he liked the kale. Kale can be a bit tough if eaten plain, but in this soup it softens and is absolutely delicious. If you still aren’t convinced by the kale though, spinach would be a great substitution.
Next, instead of using a plain broth, I used a Tuscan Chicken Flavor-Infused Broth. This broth is to die for good! It adds all the great Italian flavors – in fact, this broth is infused with the flavors of rosemary, thyme, lemon, onion, and garlic. You just can’t beat the flavor of this broth! I found this particular Tuscan Chicken broth in the soup aisle of my store – right by all the regular broths.
Because the broth adds so much flavor, I only added a little bit more spice – salt and pepper of course – and then a little bit of Italian seasoning. Even with few spices, the amount of flavor in this soup is outstanding!
Time to pull out your slow cooker (or if you are like me, it’s pretty much on your counter 24/7), and throw in these ingredients!
Oh, and don’t forget the (generous) handful of freshly grated Parmesan cheese at the end. I love stirring all the cheese in and letting it melt a bit – so, so good!
- 3/4 cup uncooked quinoa rinsed
- 1 container (32 ounces) Tuscan Chicken Flavor-Infused Broth*
- 1 can (14.5 ounces) petite diced tomatoes undrained (I like fire-roasted)
- 2 cans (15.5 ounces EACH) cannellini beans undrained
- 3 teaspoons minced garlic
- 1/2 cup yellow onion chopped
- 2 teaspoons Italian seasoning
- 3 cups chopped kale
- Salt and pepper to taste
- Freshly grated Parmesan cheese
Rinse the quinoa thoroughly and add it to your slow cooker with 2 cups of the broth.
Add in the undrained petite diced tomatoes, and one can of undrained cannellini beans.
Add in the garlic, chopped yellow onion, Italian seasoning, and some salt and pepper.
In a blender or food processor, combine the remaining 2 cups broth with the remaining can of cannellini beans. Blend until smooth. Pour into the slow cooker.
Give everything a good stir and cover the slow cooker.
Cook on high for 3-4 hours.
Remove the stems, wash the kale, and finely chop the kale.
About 15 minutes before ready to serve, adjust any seasonings (add some salt and pepper if desired), and stir in the finely chopped kale.
Garnish each bowl with a handful of freshly grated Parmesan cheese.
*This broth adds SO much flavor to the soup. If you can't find it, add these seasonings to vegetable broth: 1 teaspoon dried parsley, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried thyme, 2 bay leaves.