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White bean and potato soup in a white bowl.

White Bean and Potato Soup

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4.9 from 23 reviews

  • Author: Allie
  • Total Time: 40 minutes
  • Yield: 5 servings 1x
  • Diet: Vegan

Description

Creamy and flavor-packed lemony white bean and potato soup with kale.

Ingredients

Scale
  • 1 onion, finely diced
  • 3 carrots, diced
  • 3 celery ribs, diced
  • 3 garlic cloves, minced
  • 1  1/2 teaspoons dried thyme (or 3/4 teaspoon ground 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)
  • Garnishes: fresh chopped parsley, fresh cracked pepper, more crushed red pepper

Instructions

  1. 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.
  2. Add garlic, thyme, and crushed red pepper, then cook for about 1 minute.
  3. 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.
  4. Add the rest of the vegetable broth, potatoes, beans, bay leaves, 1 teaspoon salt, and pepper then stir to combine.
  5. Bring to a boil, then lower to a simmer.
  6. Cook covered for 10-15 minutes for potatoes to cook, they should be fork-tender.
  7. Remove bay leaves.
  8. 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.
  9. Add lemon juice, kale, and stir to combine.
  10. Taste for seasoning and serve once the kale is wilted.
  11. Then garnish with fresh parsley.
  12. Store leftovers in the refrigerator in an air-tight container for 5-7 days.

Notes

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

Find it online: https://www.threelittlechickpeas.com/white-bean-and-potato-soup/