This potato and white bean soup with kale is thick and creamy - all the while being healthy! This dairy-free soup recipe is packed full of nutritious ingredients for a satisfying and warming lunch or dinner.
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Potato and White Bean Soup with Kale

This potato and white bean soup with kale is thick and creamy – all the while being healthy! This dairy-free soup recipe is packed full of nutritious ingredients for a satisfying and warming lunch or dinner.
Course Soup
Prep Time 17 minutes
Cook Time 26 minutes
Total Time 43 minutes
Servings 6
Calories 235
Author Alyssa

Ingredients

  • 3 tbsp olive oil
  • 2 onions, chopped
  • 6 cloves garlic, minced
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 lb potatoes, peeled and cut into 1/2" cubes
  • 4 cups reduced-sodium chicken broth, divided
  • 1 16- oz can cannellini beans, drained and rinsed
  • 1 cup unsweetened unflavored almond milk
  • Salt and pepper, to taste
  • 1/2 tsp red pepper flakes, optional
  • 1/4 tsp dried oregano, to taste
  • 1/4 tsp paprika, to taste
  • 1/8 tsp dried dill, to taste
  • 4 cups kale leaves, packed
  • Extra-virgin olive oil for drizzling

Instructions

  • Add olive oil to a large pot set over medium-high heat. Once hot, add onions and let cook for 2-3 minutes.
  • Add minced garlic, salt, and pepper and stir. Let cook for another 2-3 minutes. Add the potatoes, saute for a minute or two, and then pour 2 cups of broth in the pot. Stir.
  • After 7-8 minutes, add the cannellini beans, stir, and cook for another 3-4 minutes.
  • Carefully transfer hot soup mixture to a blender and puree until smooth. Alternatively you can use an immersion blender for this step if you have one. Once pureed, return soup to the pot and set it over medium to medium-low heat.
  • Add remaining 2 cups of broth and the almond milk and stir until combined.
  • At this point take a taste and see how the flavor is. I added additional salt and pepper, red pepper flakes, oregano, paprika, and dill as listed in the recipe ingredients above. Add your favorite herbs and spices in the quantities that you prefer.
  • Once seasoned to your liking, add kale and give the soup a stir. Let cook for a few minutes as the kale leaves wilt. Serve at this time, or reduce heat and let the soup simmer as the flavors meld until ready to serve.

Notes

I highly suggest drizzling extra-virgin olive oil over top of the soup for serving. It adds a great flavor!
You can certainly use dairy milk in place of the almond milk if you prefer, but I have only tested this soup as written. If using almond milk, be sure the kind you have is not only unflavored but unsweetened as well. Added sweetness won't mesh well with this savory soup.
 
Nutritional info doesn't include extra olive oil for drizzling.

Nutrition

Calories: 235kcal | Carbohydrates: 32g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 783mg | Potassium: 354mg | Fiber: 9g | Sugar: 4g | Calcium: 160mg | Iron: 2.3mg