Creamy and flavor-packed white bean and potato soup with kale.
- 1 onion, finely diced
- 3 carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 1 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 5 1/2 cups (1.3 liters) low sodium vegetable broth
- 4-5 medium Yukon gold potatoes (1.76 lbs (800 g)), diced into small bite-size pieces
- 2 cans (15 ounces(425 g)) white beans, drained and rinsed
- 3 bay leaves
- 1 teaspoon salt, or to taste
- pepper to taste
- 3 handfuls fresh kale, removed from stem and torn into bite-size pieces
- 1 lemon, juiced (about 2-3 tablespoons)
- Fresh chopped parsley
- Fresh cracked pepper
- More crushed red pepper
- For oil-free cooking, preheat a large nonstick soup pot, then add the onion, carrots, and celery with a pinch of salt. Cook on medium, adjusting the heat if necessary to not burn the veggies. Cook for 8-10 minutes or until the veggies have softened, they will release their own liquid which they’ll cook in. When the veggies start to stick, add a couple of tablespoons of water to deglaze the pan. Alternatively, you can start with 1/4 cup of water to cook the veggies in.
- Add garlic, thyme, and crushed red pepper, then cook for about 1 minute.
- If any more brown bits have formed on the bottom of the pot, add some of the vegetable broth to deglaze the pan, using a wooden spoon or silicone spatula to scrape off the browned bits.
- Add the rest of the vegetable broth, potatoes, beans, bay leaves, the 1 teaspoon salt, and pepper then stir to combine.
- Bring to a boil, then lower to a simmer.
- Cook covered for 10-15 minutes for potatoes to cook, they should be fork-tender.
- Remove bay leaves.
- Blend 1/3 to 1/2 of the soup for a creamier consistency using an immersion blender, or remove about 1/3 to 1/2 of the soup to put in a blender and blend. If using a blender, remove the feeder cap to vent to release pressure from the hot ingredients, use a clean kitchen towel over the lid to prevent splattering. Don’t fill your blender more than 1/2 full with hot soup, blend in batches if necessary. If using a blender, return the soup back to the pot after blending.
- Add lemon juice, kale, and stir to combine.
- Taste for seasoning and serve once the kale is wilted.
- Then garnish with fresh parsley.
- Store leftovers in the refrigerator in an air-tight container for 5-7 days.
I use salt-free homemade broth, adjust for seasoning if not.
The soup may take longer if the potatoes are cut larger than a small dice.
Make sure the potatoes are covered with liquid when cooking.
Prep all of your ingredients and chopping before you start cooking.
If you have a very large juicy lemon, you may prefer just half of it juiced.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main course
- Method: stovetop
- Cuisine: American
Keywords: white bean soup, white bean potato soup with kale, vegan white bean soup