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!
Yield: 8
Materials
- 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
Instructions
- 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!
Notes
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.
- 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.
- Chop your potatoes and vegetables to the same size so that everything cooks at the same pace.