White Bean Kale Potato Soup
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
40 mins
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Servings
8 people
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Calories
180 kcal
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Course
Main Course, Soup
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Cuisine
American
White Bean Kale Potato Soup
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A healthy heart and delicious vegan and gluten-free soup!
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Ingredients
- 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: In a large stock pot, heat olive oil to medium. Add onion, garlic, celery, and carrots and saute for 8 minutes. Add parsley, salt, sage, and diced tomatoes, mix well, and saute for another 5 minutes.
- Add Stock: Add stock, bay leaves, and potatoes. Turn the heat to high and bring it all to a boil then reduce the heat to a simmer. Let simmer for 10-15 minutes, until the potatoes are fork tender.
- Add Kale: Turn the heat down to medium and add beans, kale, and the parmesan rind to simmer for another 7 minutes.
- Serve: Serve and top with shredded Parmesan cheese and enjoy!
Notes
- Storage
- Storage
- Fridge: Store in an airtight container in the fridge for up to 4 days.
- Freezer: Store in a freezer-safe container for up to 4 months.
- Substitutions
- Substitutions
- Potatoes: Use your favorite, although we suggest a potato that will keep a firmer structure for the soup, like red potatoes or Yukon gold.
- Diced Tomatoes: You can use canned, or just chop up some diced Roma tomatoes. About 3 1/2 cups total diced tomatoes for the 28 oz.
- Stock: No need to keep it vegetarian? Then chicken stock will work well, too!
- Kale: Use another hearty leafy green like spinach, although add spinach in the last 5 minutes.
- Ensure Even Chopping
- Ensure Even Chopping
- So that everything cooks at the same rate, chop your veggies in even sizes and your potatoes in even sizes.
Nutrition Information
Show Details
Calories
180kcal
(9%)
Carbohydrates
27g
(9%)
Protein
10g
(20%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
4mg
(1%)
Sodium
1423mg
(59%)
Potassium
819mg
(23%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
9104IU
(182%)
Vitamin C
66mg
(73%)
Calcium
320mg
(32%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 1423mg | 59% |
| Potassium | 819mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 9104IU | 182% |
| Vitamin C | 66mg | 73% |
| Calcium | 320mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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