White Bean & Kale Soup

There’s nothing better than a big bowl of hardy soup. During the spring months rain and dampness are abundantly present so making this warm and comforting one-pot meal is an easy go-to. The simplicity of this soup is astonishing considering how much flavor you can get into the broth with very few ingredients and little time.


Kale and white beans are a match made in heaven. The smooth richness of the beans and blunt earthiness of kale balance each beautifully. The parsley cuts through with a green freshness keeping the soup light and delicious. The starch from the potatoes ends up thickening the broth a bit, giving that creamy soup texture

fullsizeoutput_fcMy favorite part about cooking is admiring the beauty of the food that comes from this earth. The art of growing, harvesting and preparing is truly incredible and I couldn’t help but admire this beautiful kale at the market. It is best to be inspired by the ingredients that look the best at the store or market and then create a meal plan based on those ingredients. You want any vegetables to be rich in color and crisp/firm to the touch. If you meal plan and then try to get ingredients that are out of season or not in the best of shape you can end up with processed, frozen, or expensive items. I saw this beautiful kale and instantly thought of making this soup.

White Bean & Kale Soup

  • Servings: 4-6
  • Print

Vegetarian • Vegan • Gluten Free


½ one large yellow onion, chopped
1 Tablespoon minced garlic
1 Tablespoon olive oil
3 Carrots, chopped into small pieces
5 Red potatoes, diced
1 Cup fresh parsley, chopped
4 Cups Kale, chopped
4 Celery stocks, chopped
3 Cans organic great northern beans, drained and rinsed
32 Ounces Organic and low sodium Vegetable broth
1 Cup water
Salt & pepper to taste


  1. In a large pot over high heat add the olive oil and sauté the onion, garlic and celery until fragrant, about 5 minutes
  2. Add carrots to the pot and continue to sauté for another 5 minutes
  3. Add vegetable broth, water,  potatoes, beans, kale and parsley to the pot and stir
  4. Bring pot back to boil and then turn to low and let simmer for 35 minutes
  5. Serve and enjoy!


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