Potato and White Bean Soup with Kale

Name: Potato and White Bean Soup with Kale
Prep time: 14 min
Cook time: 31 min
Total time: 45 min
Ingredients: 3 Tablespoons olive oil; 1 large onion (diced); 6 cloves garlic (minced); 1 ¼ teaspoons kosher salt (or to taste); ¼ teaspoon ground black pepper (or to taste); 4 cups reduced-sodium vegetable broth; 1 pound Russet or Yukon gold potatoes (peeled and cut into ¾-inch chunks); 1 teaspoon Herbes de Provence (or your preferred dried seasonings); 2 15.5-oz cans cannellini beans, (rinsed and drained); 1 cup non-dairy milk; 1 bunch (about 9 ounces) Lacinato kale (or curly kale); Half of a lemon (juiced); Extra-virgin olive oil (for drizzling); Condiment-grade balsamic vinegar (for drizzling)

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This super simple potato and white bean soup is healthy, filling, and vegan. With nutritious cannellini beans and a hearty serving of kale, this easy soup recipe doesn't require a long simmer time. Ready in 45 minutes!

A shallow bowl of potato white bean soup with a side piece of bread.

A distant cousin of family-favorite escarole and beans, this potato and white bean soup recipe has taken on many forms in my kitchen throughout the years. I usually have some form of potato, broth, canned white beans, non-dairy milk, and leafy greens on hand, meaning this tasty, healthy soup is only 45 minutes away at all times.

Not to sell the actual soup itself short, but I am ALL about the toppings here. Lemon juice, olive oil, or good-quality balsamic vinegar (or all three!) transform a solid base recipe into something we absolutely crave.

Note: The photos in this post were updated in September 2023 from its initial publish date of January 2017. Over the years I've slightly adapted the recipe: I now double the beans, use a pre-made spice blend, and add a few extra toppings. The changes are reflected in the recipe card below.

Reasons to Love This Soup

Blending the potatoes, onions, and one can of beans is a healthy way to thicken up a creamy soup without adding cream.
Adding the other can of beans after blending adds welcome texture.
Using a less-expected seasoning blend adds a unique and tasty flavor, but your favorite all-purpose spices totally work in this versatile recipe.
The serving suggestions! Over the nearly seven years I've been making this soup I've perfected the finishing touches that truly take this potato bean soup over the top.

Soup Ingredients

Potatoes: This potato and white bean soup is blended, so it's not important to use a variety that holds up well to a brisk simmer. Russet or Yukon gold are my usual picks.
White Beans: Cannellini beans (also known as white kidney beans) are a popular option for their mild flavor, though great Northern beans are very similar and work, too. Rinsing and draining canned beans removes a sizable amount of sodium.
Broth: Either vegetable or chicken broth mesh nicely with these flavors. I always choose a reduced-sodium variety.
Milk: Using non-dairy milk ensures this recipe remains vegan. I've come to love oat milk in this soup, especially "extra creamy" oat milk. Unsweetened almond milk is another good option.
Garlic: And a lot of it!
Seasoning: The base flavor of this soup is mild, so you have creative license to mix and match dried herbs and spices as you like. Herbes de Provence is my secret ingredient in Guinness beef stew, and adds a special touch to creamy white bean soup.
Kale: Wilted in at the end of the cook time to provide bite and a whole host of vitamins and nutrients, including vitamins A and K, fiber, and folate. Kale has a huge benefit over spinach in soups in that it doesn't get overly wilted and slimy. Curly kale or Lacinato (also known as dinosaur kale or Tuscan kale) are all fine.

Step-by-Step Instructions

Sauté - Sauté onion and garlic in olive oil until golden and becoming tender. Season with salt and pepper.
Simmer - Pour in the broth and add chopped potatoes and seasoning. Simmer covered for 10 minutes, or until the potatoes are fork-tender.

Broth and potatoes added to the soup pot.

Blend - Add one can of the beans and milk and blend to your preferred consistency.
Wilt - Stir in the other can of beans and the chopped kale, then cook until the kale is wilted and tender.

An immersion blender pureeing the soup in the pot.

A chopped bunch of Tuscan kale being added to the soup.

Serving Suggestions

At its base this potato and white bean soup is nutritious with a satisfying and hearty texture, but doesn't have a bold flavor. Understandable, given that potatoes and white beans aren't exactly pungent powerhouses!

Over the years I've landed on three delicious add-ins for serving that truly take this soup to the next level. Choose one, two, or all three (usually me) in line with your tastes.

Soup accompaniments on a counter: good balsamic, olive oil, and lemon.

Lemon Juice: I will squeeze the juice from half of a lemon into the pot of soup before ladling into bowls. It doesn't really add any lemon flavor, but provides a noticeable background brightness.
Extra-Virgin Olive Oil: Forever a favorite for drizzling on creamy soups.
Balsamic Vinegar: With its rich, smooth flavor, good-quality balsamic is a game-changer when it comes to accent touches for serving. I keep a bottle of condiment-grade balsamic vinegar on hand for dipping bread, finishing risotto (and farrotto!), topping soups, and more. It's a great middle ground between pricey real deal traditional balsamic and the standard supermarket stuff.

Recipe Tips and Tricks

Blending - If you don't have an immersion blender, carefully transfer a portion of the soup at a time to a stand blender to puree, then return to the pot. Make sure to do this in batches so the blender doesn't overflow with hot soup.
Blender Alternative - Use a potato masher to break up the potatoes and beans. The soup won't become as smooth as it would with electric blending, but will have a more rustic but still enjoyable texture.
Storage - Store leftover soup in air-tight containers in the refrigerator and consume within 3-4 days.

Potato and White Bean Soup FAQs

Can you freeze potato and white bean soup?

Yes. Add leftover portions to a freezer-safe air-tight container or freezer bag. Cool in the refrigerator before transferring to the freezer for up to several months. Thaw in the refrigerator before reheating.

How else can you flavor this soup?

Switching up the dried spices used is an easy way to take this soup in a different flavor direction. Italian seasoning or the individual dried herbs (basil, oregano, thyme, rosemary, etc.) works well. Also consider adding crushed red pepper flakes or several dashes of hot sauce if you like heat.

A bowl of potato and white bean soup drizzled with olive oil with a piece of bread stuck in.

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