Description
A creamy, comforting soup packed with protein-rich beans, tender potatoes, and nutritious kale—perfect for busy weeknights or when you need a cozy meal.
Ingredients
- 1 can white beans (cannellini or great northern), drained and rinsed
- 2 medium potatoes, peeled and diced
- 1 cup kale, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: fresh herbs for garnish (like thyme or parsley)
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing until softened.
- Add diced potatoes and vegetable broth, bringing to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in the white beans and kale, cooking for an additional 5 minutes.
- Blend the soup using an immersion blender or in batches until creamy.
- Stir in heavy cream or coconut milk and season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup freezes well for up to 3 months. You can also customize it with different greens or a splash of smoke for added flavor.