White Bean Kale Potato Soup
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
35 mins
-
Total Time
40 mins
-
Servings
8 people
-
Calories
180 kcal
-
Course
Main Course, Soup
-
Cuisine
American
White Bean Kale Potato Soup
Description
Starting by sautéing carrots, celery, onion, and garlic in olive oil creates a flavorful base for this soup. Dried sage and parsley along with salt enhance the aromatics before diced tomatoes are stirred in. Adding vegetable stock, bay leaves, potatoes, white beans, and chopped kale builds layers of texture and flavor. Simmering allows the potatoes to become tender and the kale to soften just enough while the Parmesan rind imparts a subtle umami taste.
The resulting soup is thick with chunks of potatoes and beans balanced by leafy kale and a tomato-vegetable broth. It can be served topped with freshly shredded Parmesan for added richness. This soup works well as a warming main dish, especially in cooler weather.
Using potatoes that hold their shape, such as red or Yukon gold, helps maintain texture. The soup keeps well in the fridge for up to 4 days or can be frozen for longer storage. Substitutes such as chicken stock or spinach instead of kale can adjust flavor and texture to preference.
Ingredients
- 1 tablespoon olive oil
- 1 cup carrot 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 leaf
- 2 lbs poatotes
- 14 oz White beans rinsed
- 1 lb kale trimmed and chopped
- 1/2 cup Parmesan Cheese to finish
- Parmesan Cheese rind
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
- Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 4 months.
- Choose firm potatoes like red or Yukon gold to maintain texture in the soup.
- Canned diced tomatoes or fresh Roma tomatoes can be used to provide the recommended amount.
- Vegetable stock keeps the soup vegetarian; chicken stock can be used as an alternative for a richer flavor.
- Spinach may be substituted for kale but add it in the last 5 minutes of cooking to prevent overcooking.
- Chop vegetables and potatoes evenly to ensure uniform cooking throughout the soup.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
