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Winter Potato, White Bean, and Kale Soup

I love soups, maybe it’s because they are usually so easy to put together. At least that is the case here with this one pot meal, ready in under an hour recipe. This was a perfect soup to accompany the rainy weather we had today. It's also great for its healing, relaxing, warming and flavorful qualities. All the vegetables and spices came together so well. The sweet potato adds a nice sweetness along with sun-dried tomatoes. If you can't find blue or purple potatoes, you can sub with any potato you like...or better yet add an extra sweet potato instead. This is definitely a nice hearty soup for those cool afternoon days and chilly winter nights. Enjoy…

Winter Potato, White Bean, and Kale Soup

This Recipe is :

Dairy FreeHigh FiberVegan

Serves

4

Ingredients

  • 1 sweet potato, diced
  • a couple purple/blue potatoes, diced (enough to have equal amount potatoes)
  • 1 tablespoon sesame or olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • small handful sun-dried tomatoes, chopped
  • 4 cups vegetable broth
  • 2 tablespoon nutritional yeast
  • 2 teaspoons herbes de provence* or thyme
  • 3 or 4 handfuls kale, chopped (I used tuscan)
  • sea salt & fresh cracked pepper to taste

Preparation

  1. In large pot or dutch oven, heat oil over medium heat, add potatoes and cook for about 5 minutes. Add onion and garlic and cook an addition 5 to 10 minutes, or until everything starts browning a bit.
  2. Add broth, nutritional yeast, beans and sun-dried tomatoes, bring to a boil, cover, turn down heat and simmer for 15 to 20 minutes…just until potatoes are tender.
  3. Remove from heat, add kale and let wilt. Serve with crusty bread and top with cracked pepper and almond parmesan.

 

Notes

Herbes de provence is a great herb blend for the pantry. In this recipe I used
the blend that contained lavender and fennel. Not all herbes de provence blends
are the same. Both of the blends I have tried have been good but this one with
the lavender and fennel is my favorite. The other one has savory which I love
too. I use them in split pea, and other vegetable soups. It won't go to waste if
you love soups and cook often enough. And if you can't find it, the thyme is a
great herb all by itself!

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Beans / LegumesKalePotato RecipesRoot Vegetable

 

 

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