White Bean, Potato and Kale Soup
Recipe: #377
October 10, 2011
Categories: Comfort Food, Soups and Stews, Beans, Vegetables, Kale, Spinach, Italian, North American, Easy/Beginner Cooking, Make-Ahead, Stove Top, Heart Healthy, Low Fat more
"This is a nice hearty soup and very easy to make. Great for those cold winter nights. It is also very flexible, in that you can change it up a bit to suit your tastes. I prefer mine vegetarian, but you can also add a little pancetta or bacon; chicken or use chicken broth rather than vegetable; a can of diced tomatoes is very good; or if you can't find kale, use spinach."
Original recipe yields 5 servings
Ingredients
Nutritional
- Serving Size: 1 (600 g)
- Calories 273.1
- Total Fat - 12.9 g
- Saturated Fat - 4.1 g
- Cholesterol - 33.4 mg
- Sodium - 883.1 mg
- Total Carbohydrate - 28.4 g
- Dietary Fiber - 4.7 g
- Sugars - 6.6 g
- Protein - 12.8 g
- Calcium - 103.3 mg
- Iron - 2.1 mg
- Vitamin C - 34.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Base ... In a large pot, add the olive oil and bring to medium heat. Add in the onion, celery, garlic, and red pepper flakes which are optional, and saute until tender, about 4-5 minutes.
Step 2
Beans and Potatoes ... Once the vegetables are tender, add in the broth, dry seasoning and mix well. Bring to a boil and then reduce to a simmer. Add one can of the beans, drained and rinsed to the soup. Take the second can and using a spoon just mix up the beans and the liquid right in the can. Make sure to get everything from the bottom. Add 1/2 of that can to the soup; then take a fork and mash up the remaining 1/2. Then add to the soup. Next, add in the potatoes, carrots (dried or fresh diced) and check for seasoning (salt and pepper) and simmer for 5 minutes. At this point if you were adding any additional ingredients such as; ham, chicken or tomatoes, now would be the time to add it.
Step 3
Pasta and Kale ... After your soup has cooked 5 minutes, add the pasta and the kale and bring to a boil. The stems or ribs on the kale are tough so make sure to remove them; also fine chop the kale. If using spinach, especially baby spinach, that would not be necessary. Reduce to a simmer and cook another 10 minutes until the pasta is done and the kale is tender. If you like it a bit thinner, you can add a bit more broth. ENJOY!
Tips & Variations
No special items needed.
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