Potato and White Bean Soup with Kale
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!
Servings 6
Calories 290kcal
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
Instructions
- Add 3 Tablespoons of olive oil to a large pot set over medium heat. Once heated, add the onion and cook for 6-7 minutes, or until turning golden. Add the garlic and cook for 1 more minute. Season with salt and pepper.
- If there are browned bits stuck to the bottom of the pot, pour in a splash of the broth to deglaze it, scraping them up. Add the rest of the broth, the potatoes, and the Herbes de Provence (or whichever dried spices you're using). Cover the pot, adjust the heat so it's at a nice simmer, and cook for 10 minutes or until the potatoes are fork-tender.
- Use this time to prep the kale: slice away the leaves from the center tough stem and chop them into roughly bite-sized pieces. Discard the stems or reserve for another purpose. Set aside the kale leaves for now (do not add them to the pot yet).
- Once the potatoes are tender, add one can of drained and rinsed beans and the milk to the pot and let heat for 1-2 minutes. Immersion blend the soup until smooth or to your preferred consistency.
- Stir in the remaining can of rinsed and drained beans and add the chopped kale. Simmer uncovered for 8 or so minutes, or until the kale has wilted.
- At this point taste for seasonings: add more salt or pepper as desired, other dried spices, crushed red pepper for heat, etc. Stir in the juice of half of a lemon.
- Serve alongside crusty bread and drizzle with extra-virgin olive oil and/or condiment-grade balsamic vinegar.
- Store leftover soup in an air-tight container and refrigerate for 3-4 days. Once cooled, leftover portions can also be frozen for several months. Thaw in the refrigerator before reheating.
Notes
Ingredient Notes
- Milk: Oat milk (extra-creamy or original) or almond milk work well. Lite coconut milk is fine to use if you don't mind its flavor.
- Leafy Greens: Fresh spinach is a good substitute for kale, but it will reduce more and can become a bit slimy. If going that route, it will only require a couple of minutes to wilt.
- ½ teaspoon crushed red pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon dried dill
Nutrition
Calories: 290kcal | Carbohydrates: 43.6g | Protein: 12.9g | Fat: 7.5g | Saturated Fat: 1g | Sodium: 648mg | Potassium: 443mg | Fiber: 14.2g | Sugar: 7.6g | Calcium: 255mg | Iron: 4mg
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
