Vegetable Soup with Oats, White Beans, and Kale

4
Servings
10 min
Preparation Time
60 min
Cook Time
Ingredients
Rating

Experience comfort in a bowl with a hearty vegetable soup, enriched with wholesome oats, creamy white beans, and nutrient-packed kale for a nourishing and flavorful meal.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1/2 cup Quaker® Steel Cut Oats - Traditional
3 cups water
2 tsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 carrot, chopped
1 celery rib, chopped
1 zucchini, chopped
1 tsp thyme leaves, fresh
48 oz vegetable broth, unsalted
15 oz white beans, canned – drained and rinsed
2 tbsp parsley, fresh, minced
2 Lacinato kale leaves, cut into strips
1/4 tsp kosher salt
1/2 tsp black pepper
For Garnish – To Taste (Optional)
Parmesan cheese, grated (~1 tsp)
Basil, fresh cut into thin strips (~3/4 tsp)
Extra virgin olive oil (~1/2 tsp)
Red wine vinegar (~1/4 tsp)

Cooking Instructions

For the Quaker Steel Cut Oats
Bring to a boil in a small saucepot. Stir in oats and reduce heat to low.
Simmer uncovered over low heat, stirring occasionally, for 25 minutes.
Transfer oats to a strainer to strain off any excess liquid.
Rinse oats with cold water to remove excess starch.
Transfer oats to a bowl and reserve.
For the Soup
Heat oil in a medium pot over medium heat. Add in onions and cook until translucent, 4-5 minutes. Add in garlic, carrots, celery, and zucchini, and thyme and cook for an additional 3-4 minutes.
Add vegetable broth, cooked Quaker Steel Cut Oats, white beans, salt and pepper, and bring to a boil. Reduce heat and simmer for 20 minutes.
Add parsley and kale and continue to simmer just until the kale is wilted.
Ladle soup into bowls, garnishing with a drizzle of extra virgin olive oil, a splash of red wine vinegar, freshly grated Parmesan cheese, and fresh basil.

Key Products

Quaker® Steel Cut Oats - Traditional

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

For the Quaker Steel Cut Oats
Bring to a boil in a small saucepot. Stir in oats and reduce heat to low.
Simmer uncovered over low heat, stirring occasionally, for 25 minutes.
Transfer oats to a strainer to strain off any excess liquid.
Rinse oats with cold water to remove excess starch.
Transfer oats to a bowl and reserve.
For the Soup
Heat oil in a medium pot over medium heat. Add in onions and cook until translucent, 4-5 minutes. Add in garlic, carrots, celery, and zucchini, and thyme and cook for an additional 3-4 minutes.
Add vegetable broth, cooked Quaker Steel Cut Oats, white beans, salt and pepper, and bring to a boil. Reduce heat and simmer for 20 minutes.
Add parsley and kale and continue to simmer just until the kale is wilted.
Ladle soup into bowls, garnishing with a drizzle of extra virgin olive oil, a splash of red wine vinegar, freshly grated Parmesan cheese, and fresh basil.