White Bean Soup with Quinoa, Swiss Chard, and Radishes


This simple and delicious soup is made with mostly whole food ingredients. It’s colorful, warming, and refreshing with the flavors of thyme, ginger, and lemon. It’s perfect for a healthy, easy weeknight dinner. You can serve it with crusty bread or toast but it’s great on its own too. This recipe is versatile so you can easily modify it depending on what you have in your fridge. It would also be great with parsnips, kale, or even green lentils instead of Cannellini beans (white beans). The beans and quinoa are a great source of protein and fiber while the nutritional yeast is a great source of vitamin B12 (especially for those who are strictly plant based). This is a great dish to make after Thanksgiving because it’s light yet filling. I could have this soup every night of the week! Let me know how it turns out by tagging @thefriendlyepicurean on social media!


White Bean Soup with Quinoa, Swiss Chard, and Radishes

  • Servings: 6
  • Difficulty: easy
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  • 1 cup cooked quinoa (a little less than 1/2 cup uncooked)
  • 1, 15 oz can of Cannellini beans (white beans)
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 4 small red radishes, thinly sliced
  • 2 cups roughly chopped Swiss chard (center veins removed)
  • 4 cups vegetable broth
  • 1 cup filtered water
  • 2-3 tbs lemon juice (juice of 1/2 lemon)
  • 1 tsp lemon zest (zest of 1/2 lemon)
  • 1/4 tsp fresh thyme
  • 1/2 tsp ginger powder
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbs olive oil
  • 2 tbs nutritional yeast (optional)


Cook 1/2 cup quinoa in 1 cup water until water is absorbed and quinoa is fluffy. Set quinoa aside. Drain and rinse Cannelini beans and set aside. Heat oil in a medium/large stockpot or dutch oven on medium heat. Cook onions until translucent – about 5-6 minutes. Add garlic and cook for an additional 2 minutes. Add thyme, ginger, salt, and pepper and cook for an additional minute. Add carrots and cook for 2 minutes. Add broth and water and bring to boil. Lower heat and simmer for 10 minutes. Add radishes, beans, and quinoa and simmer for an additional 5 minutes. Add lemon juice and lemon zest. Next add Swiss chard and nutritional yeast and simmer for 1 minute until chard is just wilted. Remove from heat and serve.

Nutritional Information:

  • Approximate Calories for 1/6 soup: 150.3 cal



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