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White Bean Kale Potato Soup

Our White Bean Kale Potato Soup is incredibly nutrient-dense! This recipe for gluten-free, vegan kale soup with white beans and potatoes is filling, nutritious, and delicious!
Prep Time5 minutes
Active Time35 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: White Bean Kale Potato Soup
Yield: 8

Materials

  • 1 tablespoon olive oil
  • 1 cup carrots diced
  • 1/2 cup celery diced
  • 1 cup white onion diced
  • 4 cloves garlic minced
  • 1 teaspoon sage dried
  • 1 teaspoon parsley dried
  • 1 teaspoon salt
  • 28 oz diced tomatoes canned or fresh
  • 8 cups vegetable stock
  • 2 bay leaves
  • 2 lbs poatotes
  • 14 oz white beans rinsed
  • 1 lb kale trimmed and chopped
  • 1/2 cup parmesan cheese to finish
  • rind of parmesan cheese

Instructions

  • Saute Veggies: Heat olive oil in a large stock pot to a medium temperature. Saute the onion, celery, garlic, and carrots for eight minutes.
  • Add the diced tomatoes, parsley, salt, and sage; stir thoroughly and sautĂ© for an additional five minutes.
  • Boost Stock: Add the potatoes, bay leaves, and stock. After bringing everything to a boil on high, lower the heat to a simmer. Simmer the potatoes for ten to fifteen minutes, or until they are fork-tender.
  • Insert Kale Reduce the heat to medium and simmer the beans, kale, and parmesan rind for an additional seven minutes.
  • Provide: Enjoy when you serve and sprinkle some Parmesan cheese on top!

Notes

Storage
  • Refrigerate: For up to four days, store in an airtight container in the refrigerator.
  • Freezer: Keep for up to four months in a freezer-safe container.
Substitutions
  • Choose your favorite potato, although we recommend Yukon gold or red potatoes since they will maintain a stronger texture throughout the soup.
  • Diced Tomatoes: Dice some Roma tomatoes or use canned tomatoes. For the 28 oz, around 3 1/2 cups of chopped tomatoes in total.
  • Hold: Does it not have to be vegetarian? Then, chicken stock will also function nicely!
  • Kale = Use another robust leafy green, such as spinach, but only add it for the final five minutes of cooking.
Ensure Even Chopping 
  • Chop your potatoes and vegetables to the same size so that everything cooks at the same pace.