Savor a hearty, satisfying meal while still kickstarting a nourishing New Year with kale potato & white bean soup. It’s packed with classic Tuscan flavors, but also protein, fiber, and nourishment!
Nourishing Heart Soup for January Resolutions
Happy 2019, everyone!!!
Regardless of the resolutions you may have set for the year ahead–or whether you have made any particular ones at all–I’m going to be offering you countless plain, nourishing meals and baked goods that are energizing, empowering, and satisfying.
Expect nary a complicated concoction; plain and streamlined recipes, with a big bang for your buck, is my Nbirz pledge.
I’m starting with this beautiful, satisfying, restorative (just in case you had a very good time welcoming in the New Year the other night) pot of goodness: a Tuscan-inspiredKale, Potato & White Bean Soup.
Recipe Benefits
This soul-satisfying soup is:
- Vegan
- Rich in Plant Protein (9 grams per serving)
- Very high fiber (9 grams per serving)
- Grain-Free
- Gluten-Free
- Very low sugar (2.7 g per serving)
Ingredients for Kale Potato & White Bean Soup
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
Here is an assemblage of the soup’s humble ingredients:
- Kale
- Canned white beans
- Onion
- Garlic
- Russet potato
- Rosemary
- A smidge of olive oil
How to Make the Soup
Note that the complete instructions are also in the recipe card below.
A key to maximizing the flavor of the soup occurs at when you cook the initial ingredients: olive oil, onion, garlic and rosemary.
Cook the onions beyond the point where they are merely translucent; cook them until they begin to brown. The caramelizing of the sugars in the onions will boost the flavor of the soup.
Add the garlic and rosemary next, cooking for about a minute longer. Adding the garlic earlier, while the onions are still browning, can end up in scorched garlic (ack!). Adding the rosemary at this point (with close contact to the hot pan and the olive oil) will help release the flavorful oils in the leaves, deepening the flavor of the soup.
From this point on, it is smooth sailing! Add the broth (or water) and potatoes, cooking until they are tender.
Wait until the end to add the beans, along with the kale. They only need to be heated; adding them early, with the potatoes, will result in bean disintegration. While not a bad thing, it is not what you want with this soup.
Because you want your soup to come out like this:
Warning: this soup will make you feel both virtuous and cozy. In other words, it is reliable January food :).
If you are extra-pressed for time, be sure to look at my recipe notes for streamlining this soup even further. Because you may be busy. Or tired. Or both!
Happy eating, everyone, and here’s to a happy, nourishing New Year!
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Kale, Potato & White Bean Soup {Vegan, High-Protein, Straightforward}
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4 servings
Ingredients
- 2 teaspoons olive oil
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 2 teaspoons minced fresh rosemary leaves
- 4 cups water
- 1 pound white or gold potatoes peeled, cut into small cubes
- fine sea salt & ground black pepper
- 1 15- ounce can white beans rinsed and drained
- 3 cups coarsely chopped kale tough ribs removed
Method
- Heat the oil in a large saucepan set over medium heat. Add the onions; cook and stir for 6 to 9 minutes until onions begin to turn brown. Add the garlic and rosemary; cook and stir for 1 minute longer.
- Add the water, potatoes, 3/4 teaspoon salt and 1/8 teaspoon black pepper. Bring to a low boil, reduce heat to low and simmer uncovered for 30 to 35 minutes until the potatoes are very tender. Using the back of a kitchen spoon, coarsely mash some of the potatoes.
- Add the beans and kale to the soup; cook 4 to 7 minutes longer or until kale is wilted and tender. Remove from heat and season to taste with additional salt and pepper, as desired.
Notes
Storage: The cooled soup can be stored in an airtight container in the refrigerator for up to 5 days or the freezer for up to 6 months. Shortcut Tips: Pressed for time? Use any or all of these options (1) Use 1 and 1/4 cups (thawed) frozen chopped onions (you can find these in the frozen vegetable section) in place of the medium onion, (2) use 1-1/2 teaspoons garlic powder in place of the chopped garlic, and (3) use 1 teaspoon dried rosemary leaves (crumbled) in place of the fresh rosemary.
