Best 2 White Bean Potato Kale Soup Recipes

In this article, we'll guide you through the process of making a hearty and flavorful white bean potato kale soup. With its creamy texture, savory broth, and nutritious ingredients, this soup is a perfect meal for a cold day or as a comforting dinner option. Whether you prefer a traditional or vegan version, we've got you covered with two delectable recipes that cater to your dietary preferences. So, grab your pots and spoons, and let's embark on a culinary journey to create a satisfying and nourishing white bean potato kale soup.

Check out the recipes below so you can choose the best recipe for yourself!

KALE, WHITE BEAN, AND SWEET POTATO SOUP

Kale, White Bean, and Sweet Potato Soup image

For a vegetarian version of this soup, substitute Homemade Vegetable Stock for the chicken stock.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

1/2 cup dried cannellini beans
2 sprigs fresh rosemary
1 small onion, cut into quarters
1 head garlic
Salt
1/2 cup tubetti (small tube-shaped pasta)
1 tablespoons olive oil
2 small leeks, rinsed, white and light-green parts cut in half lengthwise and thinly sliced
1 sweet potato, peeled and cut into 1/2-inch cubes
1 bunch kale (3/4 pound)
6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/2 teaspoon freshly ground black pepper

Steps:

Place beans in a large bowl, and cover with water. Let soak overnight, and drain.
Cut a 7-inch square of cheesecloth. Place 1 rosemary sprig at one end, and roll, enclosing sprig; secure with kitchen twine. Place beans, wrapped rosemary, onion, and 6 cups water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until beans are just tender, about 25 minutes. Drain beans in a colander. Discard onion and rosemary; set beans aside.
Heat oven to 425 degrees. Wrap garlic in aluminum foil. Cook until soft, about 40 minutes. Remove garlic from oven, and allow to cool. Slice garlic in half crosswise, and squeeze, removing cloves; set cloves aside.
Bring a large stockpot of salted water to a boil over high heat. Add tubetti, and cook until al dente, about 8 minutes. Transfer to a colander, drain, and set aside.
Place a 6-quart low-sided saucepan over medium heat. Add olive oil; heat until oil is hot but not smoking. Add leeks, remaining sprig rosemary, and roasted garlic cloves. Cook until leeks become translucent. Add sweet potato; cook, stirring until the potato pieces just begin to soften, about 8 minutes.
Add kale; cook until kale begins to wilt, about 4 minutes. Add stock; cook until potato pieces are tender, about 10 minutes. Add reserved beans, pasta, 1/2 teaspoon salt, and pepper. Cook until heated through, about 5 minutes. Divide among six plates; serve.

Nutrition Facts : Calories 472 g, Fat 4 g, Fiber 5 g, Protein 17 g, Sodium 726 g

KALE, SWEET POTATO AND WHITE BEAN SOUP

Kale, Sweet Potato and White Bean Soup image

Make and share this Kale, Sweet Potato and White Bean Soup recipe from Food.com.

Provided by Lelandra

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 yellow onion, small, diced
2 tablespoons fresh ginger, grated
1 tablespoon extra virgin olive oil
3 stalks celery, diced
1 large sweet potato, peeled and diced
3 cups great northern beans, cooked and rinsed
3 tablespoons mirin
1 bunch kale, chopped
2 cups vegetable stock (or more)
1 pinch ground nutmeg
salt and pepper
gomashio

Steps:

In soup pot over medium heat, saute onion and ginger in olive oil until soft (3 min). Add celery, sweet potato, beans and mirin, and stir. Add kale and enough vegetable stock to cover all ingredients by an inch. Bring to a boil, reduce heat, cover and simmer for 30 minutes to cook potatoes through and allow flavors to develop. Season to taste with nutmeg, salt and pepper; and serve topped with gomashio or toasted sesame seeds.

Tips:

To save time, use pre-cooked bacon or sausage.
Feel free to substitute other types of beans, such as cannellini or kidney beans.
For a vegan version of this soup, omit the bacon or sausage and use vegetable broth instead of chicken broth.
To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.

Conclusion:

White bean, potato, and kale soup is a hearty, flavorful soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own liking. For example, you can add more vegetables, such as carrots or celery. You can also add different herbs and spices, such as rosemary or thyme. And if you like a spicy soup, you can add some red pepper flakes. No matter how you make it, white bean, potato, and kale soup is sure to be a hit with your family and friends.