Our White Bean Kale Potato Soup is incredibly nutrient-dense! This recipe for gluten-free, vegan kale soup with white beans and potatoes is filling, nutritious, and delicious!
All the soups of the season, please! Some of our favorite kale soup recipes become a well-rounded, nutrient-dense dinner when you add potatoes and white beans! Everything is there in our White Bean Kale Potato Soup, but it’s also gluten-free and vegan, so it’s both tasty and allergy-friendly! This nutritious soup is a perfect addition to all of the impending holiday baked goods and confections!
What You’ll Need For White Bean Kale Potato Soup
- White Beans: You can use your preferred type of beans, but we adore cannellini beans for this soup!
- One of our favorite hearty greens to add to soup is kale! Whichever kind of kale you prefer—curly or dinosaur—use it. This soup is delicious with both. You may also substitute some spinach for it!
- The essential components of every soup are the aromatics and fat: olive oil, carrots, onions, celery, and garlic!
- Yukon Gold potatoes are our favorite for this soup because of their somewhat sweet and buttery flavor and ability to maintain their texture. In addition, I adore the color they provide this soup. Naturally, though, you are free to use anything you have!
- Diced Tomatoes: They provide the savory broth just the appropriate amount of acidity.
- Parmesan Cheese and Rind: A dash of cheese at the end of the soup gives it the ideal, somewhat nutty, salty finish. The rind of the Parmesan cheese wedge is particularly important for adding some rich, delicious umami to this soup!
- Bay leaves, parsley, salt, and pepper are used to add the perfect amount of flavor.
Amazingly Simple to Produce
Essential to a delicious soup in the wintertime? Easy! And that’s precisely what this soup made of kale and potatoes is—easy to prepare in a few quick steps.
- To help create a foundation of flavor, sauté the aromatics in fat.
- To add even more flavor, add the tomatoes and spices.
- To cook the potatoes, add the stock, beans, potatoes, and bay leaves. Bring to a boil, then lower the heat to a simmer.
- In the last five minutes, add the kale, giving it just enough time to soften and wilt.
In addition to being wholesome and nourishing, this White Bean Kale Potato Soup is vibrant!
Recipe Tips
Don’t omit the vegetable sautéing step.
While cooking the onions, celery, and carrots may seem like a laborious process, I assure you that it’s an essential step in enhancing the overall flavor of the soup.
Evenly dice
It is important to chop the potatoes and other vegetables equally so that you have equal cooking times for them. First, chop the carrots, onion, and celery.
After bringing to a boil, simmer
After bringing the mixture to a boil, it’s crucial to lower the heat to a simmer and allow the potatoes to cook until they are soft. You run the danger of overcooking your vegetables if you keep it boiling.
Avoid chopping potatoes too big.
The key is smaller and even. They will take longer to cook if they are too big.
Always include the Parmesan rind!
This is a crucial step in giving the kale potato soup depth and umami taste! Since you don’t want to miss it, make sure the Parmesan cheese you purchase has a rind (some varieties at the grocery store don’t).
More recipes You Might Like
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- Creamy Butternut Squash and Sausage Soup with Orzo and Spinach
- Homemade Green Bean Casserole
- Three-Cheese and Spinach Manicotti
- The Best Tuna Salad You’ll Ever Eat
White Bean Kale Potato Soup
Our White Bean Kale Potato Soup is incredibly nutrient-dense! This recipe for gluten-free, vegan kale soup with white beans and potatoes is filling, nutritious, and delicious!
- 1 tablespoon olive oil
- 1 cup carrots 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 leaves
- 2 lbs poatotes
- 14 oz white beans rinsed
- 1 lb kale trimmed and chopped
- 1/2 cup parmesan cheese to finish
- rind of parmesan cheese
- Saute Veggies: Heat olive oil in a large stock pot to a medium temperature. Saute the onion, celery, garlic, and carrots for eight minutes.
- Add the diced tomatoes, parsley, salt, and sage; stir thoroughly and sauté for an additional five minutes.
- Boost Stock: Add the potatoes, bay leaves, and stock. After bringing everything to a boil on high, lower the heat to a simmer. Simmer the potatoes for ten to fifteen minutes, or until they are fork-tender.
- Insert Kale Reduce the heat to medium and simmer the beans, kale, and parmesan rind for an additional seven minutes.
- Provide: Enjoy when you serve and sprinkle some Parmesan cheese on top!
Storage
- Refrigerate: For up to four days, store in an airtight container in the refrigerator.
- Freezer: Keep for up to four months in a freezer-safe container.
Substitutions
- Choose your favorite potato, although we recommend Yukon gold or red potatoes since they will maintain a stronger texture throughout the soup.
- Diced Tomatoes: Dice some Roma tomatoes or use canned tomatoes. For the 28 oz, around 3 1/2 cups of chopped tomatoes in total.
- Hold: Does it not have to be vegetarian? Then, chicken stock will also function nicely!
- Kale = Use another robust leafy green, such as spinach, but only add it for the final five minutes of cooking.
Ensure Even Chopping
- Chop your potatoes and vegetables to the same size so that everything cooks at the same pace.