Kale, Potato and White Bean Soup

Kale, potato and white bean soup



Check out that bowl of health!



We had a rather heavy lunch yesterday courtesy of a Cheesecake Factory gift card (yum) so we wanted something healthful and light for dinner. Since soup is typically a safe route, I pulled together a scrumptiously light (but somehow filling) dinner. It also requires little skills, other than chopping and opening cans, to assemble.

You’ll need:

  • splash of olive oil
  • 4 cloves of garlic, minced
  • 1 onion, chopped
  • 6 celery stocks, chopped
  • 5 carrots, chopped
  • 3 cups (or 2 cans) of white beans (your choice!)
  • 7-8 cupsĀ of chicken or vegetable stock
  • 2 cups of cubed potatoes
  • 1 bunch of kale, chopped
  • grated cheese for topping


To make:

In a soup-sized pot, saute garlic and onion in olive oil until the onion is translucent. Stir in the celery, carrots, potatoes and beans and pour in vegetable or chicken stock. Simmer for 20-30 minutes and stir in the kale. Serve with your choice of shredded cheese, sriracha sauce or red pepper flakes.


Kale, potato and white bean soup


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