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White Bean Kale Potato Soup
5 from 42 votes

White Bean Kale Potato Soup

White Bean Kale Potato Soup is a hearty vegetable soup featuring tender potatoes, white beans, kale, and diced tomatoes simmered in vegetable stock with savory herbs. The soup combines soft vegetables with the slight chew of beans and earthy kale, finished with a Parmesan rind and shredded cheese for depth and richness. It offers a comforting and nourishing option for a meal.

Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings: 8 people
Calories: 180 kcal
Course: Main Course, Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add Kale: Turn the heat down to medium and add beans, kale, and the parmesan rind to simmer for another 7 minutes.
  4. 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

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%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 180

% 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.