Kale Bean Soup

The perfect soup to keep you warm this winter, sent to us from Matthew Kadey.


2 teaspoons + 3 tablespoons camelina oil

1 large onion, diced

2 large carrots, chopped

2 celery stalks, sliced

1/2 teaspoon salt

2 tablespoons tomato paste

1 tablespoon Italian seasoning

1 teaspoon coriander powder

1/4 teaspoon red chili flakes

1/4 teaspoon black pepper

1/2 cup raw quinoa

6 cups low sodium vegetable broth

2 1/2 cups cooked navy beans (from 1 cup dried)

6 cups chopped kale

2 tablespoons red wine vinegar

1 cup chopped parsley


Heat 2 teaspoons camelina oil in a large saucepan over medium heat.  Add onion, carrot, celery and salt to pan; heat 6 minutes, until vegetables are tender. Place tomato paste, Italian seasoning, coriander, chili flakes and black pepper in pan; heat 30 seconds. Add quinoa and broth to pan. Bring to a boil, reduce heat to medium-low and simmer covered until quinoa is tender, about 15 minutes. Stir in beans, kale and red wine vinegar; heat until kale is wilted. Stir in parsley. Serve garnished with remaining camelina oil.


Try tossing some delicious Three Farmers Roasted Chickpeas on top for some additional textures and crunch!

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