Description
A comforting, creamy kale soup made without dairy by blending potatoes and white beans. This hearty vegetarian meal is packed with flavor and perfect for cold nights.
Ingredients
- 1 pound Yukon potatoes, peeled and diced
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 large bunch Tuscan kale, stems removed and leaves chopped
- 3 celery stalks, diced
- 6 cups vegetable broth
- 1 tablespoon fresh rosemary
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1 teaspoon salt
- 1 lemon, juiced
- 1/2 teaspoon black pepper
- Crushed red pepper (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- Heat the olive oil in a large Dutch oven over medium heat and add the chopped onion, celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Add the drained beans, diced potatoes, rosemary, salt, and black pepper to the pot. Cook while stirring for 2-3 minutes to coat the ingredients in the oil and spices.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for about 20 minutes until the potatoes are tender.
- Carefully transfer half of the soup to a blender and blend until completely smooth. Pour the creamy mixture back into the pot with the remaining chunky soup.
- Stir in the chopped kale and simmer for another 10 minutes until the greens are tender.
- Remove from heat and stir in the fresh lemon juice. Serve hot, topped with parmesan and crushed red pepper if desired.
Notes
If you don’t have a standard blender, an immersion blender works great directly in the pot—just be careful not to blend all the chunks if you want texture.
- Prep Time: 20 min
- Cooling Time: 5 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 1670mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: kale soup recipe, vegetarian soup, white bean and kale soup, creamy potato soup, healthy dinner, easy weeknight meal