Creamy Kale Soup with White Beans and Potato
This Creamy Kale Soup with White Beans and Potato is a hearty, comforting soup made with simple ingredients and ready in just 30 minutes. White beans and potatoes give the soup a naturally creamy texture without added cream, while fresh kale makes it a nourishing and satisfying vegetarian meal.
Ingredients
- 2 tablespoons butter
- 1 cup onion, chopped
- 1 tablespoon garlic, chopped fine 3-4 large cloves
- ¼ teaspoon dried red pepper flakes
- 4 cups broth Better Than Bouillon No Chicken Base
- 2 cups white cannellini beans
- 2 cups yellow or gold potatoes, chopped
- 2 cups kale, stems removed and chopped
Instructions
- In a large pot, melt the butter over medium heat. Add the onions and cook until they are translucent, about 5 minutes. Stir in the garlic and red pepper flakes; cook for another 10-20 seconds until aromatic.
- Add the broth, chopped potatoes, and beans. Bring to a gentle simmer and cook for 10-15 minutes, or until the potatoes are tender.
- Use an immersion blender to puree about half of the soup (or transfer to a blender in batches). This will give the soup a creamy texture.
- Stir in the chopped kale and simmer for another 5 minutes until the kale has softened. Add salt and pepper to taste.
- Ladle into bowls and Enjoy!
Notes
*I use this bouillon for this soup -Better Than Bouillon No Chicken Base
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months - just thaw in the refrigerator overnight and reheat on the stove.
Nutrition
Serving: 4gCalories: 233kcalCarbohydrates: 48gProtein: 10gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 969mgPotassium: 1020mgFiber: 8gSugar: 5gVitamin A: 1602IUVitamin C: 37mgCalcium: 128mgIron: 4mg
Tried this recipe?Let us know how it was!