Vegan Kale and Cannellini Bean Soup with Potatoes

The weather here has been super crazy.  Last week, we were entering spring, and I was ready to bust out some great salad recipes, but Mother Nature had other plans for our weekly recipes.  This week we have returned to winter, even snowing in some parts of the country.  I am not having any of this.  Well, I used it as an opportunity to make a soulful soup using kale and white beans.  I love using kale in soups so much more than spinach.  For one, spinach gets slimy and ew in my soup, and I find myself setting it to the side, not even eating it all which is a total bummer.   Kale, on the other hand wilts a bit, but maintains a good texture. Kale-1, Spinach-0. Sorry spinach…you are much better at other things…just not soup.

This recipe for Vegan Kale and Bean Soup with Potatoes is very flavorful, and has potatoes ( you gotta have some kind of fun in your soup for those picky eaters right!?) And white beans which are super filling and full of fiber.  It will definitely warm you up on those chilly nights, which are not supposed to be so chilly, because it is March!

Vegan Kale and Cannellini Bean Soup with Potatoes

Vegan Kale and Cannellini Bean Soup with Potatoes
In a large stockpot, add olive oil, celery, carrot, onion, and garlic. Saute for about 5 minutes, or until the onion and garlic are translucent. Add tomato paste, and spices. Stir well.
Vegan Kale and Cannellini Bean Soup with Potatoes
Add the potatoes, broth and beans. Bring to a boil for 10 minutes, then lower the heat, and simmer for about 20 minutes, or until the potatoes are tender. Stir in the kale last, about 5 minutes before serving. Serve once the kale is wilted.

Vegan Kale and Cannellini Bean Soup with Potatoes

 

Vegan Kale and Bean Soup with Potatoes
Serves 6
This recipe for Vegan Kale and Cannellini Bean Soup with Potatoes is a warm comfort soup on those winter nights. It is also packed with vitamins!
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 1 bag of kale
  2. 1 jar of cannellini beans
  3. 1 large Yukon gold potato ( cut into small cubes)
  4. 1 celery stalk diced
  5. 1 carrot diced
  6. 2 garlic cloves
  7. 1/2 onion diced
  8. 1/4 cup tomato paste
  9. 2 tbsp olive oil
  10. 8 cups vegetable broth
  11. 3/4 tsp thyme
  12. 3/4 tbsp rosemary
  13. 1/2 tsp black pepper
  14. 1/4 tsp cayenne (optional)
  15. Salt to taste
Instructions
  1. In a large stockpot, add olive oil, garlic and onions. Cook until fragrant and translucent.
  2. Add carrots and celery, and cook until tender (around 7 minutes)
  3. Add spices and tomato paste. Mix well.
  4. Add the potatoes, beans and the vegetable broth. Bring to a boil for about 15 minutes on medium-high heat. Then lower to a simmer for about 20 minutes.
  5. Stir in the kale about 5 minutes before serving. Make sure it is wilted.
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