Hearty Potato, Kale, and White Bean Soup
This hearty potato, kale, and white bean soup is thick, creamy, delicious, and loaded with vegetables. It is bursting with flavor and is perfect for the cold wintry months.
8-10 servings
8-10 servings
Ingredients
- 5-6 large carrots peeled, sliced in halves (or quarter)
- 6 stalks celery diced
- 1 yellow onion diced
- 2 zucchini’s diced
- 3-4 cloves garlic minced
- ¼ tsp red pepper flakes
- 3 red potatoes peeled, diced
- 1-2 medium sweet potatoes peeled, diced
- 4-6 cups low sodium broth chicken or vegetable
- 2-14 oz cans small white beans or navy beans, drained and rinsed
- ¼-½ tsp Black pepper
- ½-1 tsp Turmeric
- 5-6 cups lascinato kale ribs removed, chopped small (or buy bag of kale cut up but be sure to remove any thick stems)
- Grated parmesan cheese optional
- Optional: 5 sausage links crumbled or 1 lb ground sausage (Italian or chicken sausage) or any other ground meat (turkey, chicken, beef)
Instructions
- Heat a large pot over medium heat. Lightly coat the bottom of the pot with olive oil. Once hot add the onion, carrot, celery and sauté for 5-7 minutes until translucent.
- Add the diced zucchini, stir and cook an additional 3 minutes. Then add the garlic and red pepper flakes. Let cook, stirring occasionally for about five minutes.
- While that is all cooking, peel and dice the potatoes. Tip: I will usually add them to a bowl and cover them with about 2-3 cups of the broth so they don’t turn brown while I am sautéing the vegetables.
- Add the potatoes (with the liquid if you covered them like above) and the broth and stir well. Bring to a boil and turn the heat down to let it simmer until the potatoes are soft, ~30 minutes.
- While the soup is simmering, prepare the kale being sure to remove all the tough stalks. If you are adding any ground meat, start browning it in a pan. Once the meat has browned, set aside and let cool.
- Once potatoes are soft (fork should easily pierce), turn the soup down to low. Add one can of the drained, and rinsed white beans to a blender along with 3-4 large ladles of the soup. *Be sure to let the soup in the blender cool for a few minutes so it doesn’t burn you if it splatters when blending
- Blend the soup and beans until creamy consistency. Add it back to the pot along with the other can of rinsed/drained white beans, stir well.
- Then season the soup with black pepper and turmeric, tasting it and adding additional seasonings if needed. The turmeric will give it a yellow hue along with some flavor.
- Once it is seasoned to your liking, add the ground meat if you plan to and the kale stirring until the kale is completely wilted. Let simmer for a few more minutes and then it is ready to serve and enjoy! Serve with grated parmesan cheese
Nutrition Facts
Per serving (based on 10 servings)
180 Calories, 1 gram fat, 8 grams protein, 36 grams total carbohydrate, 6 grams sugar, 10 grams fiber, 170 mg sodium
Note: If you can’t find small white beans, they can also be called navy beans. Otherwise you can substitute cannellini beans, they are just larger in size.
Start with 5 cups of broth and you can always add additional to get to desired consistency