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Kale, White Bean and Potato Soup


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  • Comments(5)
  • Whole Living, January/February 2012
  • Yield
  • Makes 7 cups
  • Serves 6
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  • Ingredients
  • 2 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 onion, diced
  • 1 stalk celery, sliced
  • 1 carrot, peeled and diced
  • 8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
  • Coarse salt and freshly ground pepper
  • 1 bunch kale, stems removed, leaves torn into small pieces (4 cups)
  • 1 (15-ounce) can navy beans, drained and rinsed
  • 2 teaspoons red-wine vinegar



Step 1

Heat oil in a medium saucepan over medium heat. Saute onion, celery, and carrot until tender, 6 to 8 minutes.

Add potatoes and 4 cups water. Season with salt and pepper. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes. Mash half the contents of the pot until slightly thickened.

Add kale and beans and continue cooking until kale is tender, 6 to 8 minutes more.

Stir in vinegar and adjust seasoning if necessary. Drizzle with oil before serving

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