White Bean, Kale, and Potato Soup (Vegan)
This white bean, potato and kale soup is flavorful, comforting, and hearty. It comes together quickly in only one pot.
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Servings: 5 servings
Calories: 340kcal
Ingredients
- 2 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- pinch red pepper flakes
- 4 cups vegetable broth
- 2 cans cannellini beans, drained and rinsed
- 1 cup water
- 2 cups kale pieces, stems removed
- 2 potatoes, peeled and cubed about 2 cups
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions and sauté for 5 minutes.
- Stir in the garlic and spices and cook for 2 minutes, stirring consistently.
- Add the vegetable broth, water, beans, kale, and potatoes and bring to a boil. Once boiling, reduce the heat to low, cover and simmer for 20 minutes.
- Remove and discard the bay leaves. Use an immersion blender to puree some of the soup to desired consistency. Season to taste and serve.
- Store the cooled soup in an airtight container in the fridge for up to 5 days.
Equipment
- Large pot
- Immersion blender
- Cutting board
Notes
- Make sure you remove the stems from the kale leaves. They are too tough in soup.
- Make sure you drain and rinse the canned beans.
- I prefer using canned beans because they're much easier to use but you can also prepare dried beans in advance and use 3 cups worth.
- If you don't have an immersion blender, you can use a blender to puree in batches carefully. You can also use a potato masher and have a chunkier soup.
Nutrition
Calories: 340kcal | Carbohydrates: 58g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1007mg | Potassium: 1231mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1255IU | Vitamin C: 27mg | Calcium: 178mg | Iron: 6mg
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https://theleafytable.com/white-bean-kale-potato-soup/