White Bean, Potato and Kale Soup

Prep Time
Cook Time
Ready In

Recipe: #377

October 10, 2011

"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 is 5 servings


  • 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!


No special items needed.

4 Reviews


My wife made this and she used kidney beans, because they are our preference. This is a pure comfort soup that we will enjoy often during the long winter months of the year. It's always nice to try a recipe that you haven't had before and like it as much as we did this soup. We have added it to our winter comfort foods to have in the future.


review by:
(19 Mar 2013)


Thank you for your recipe my family loved your soup, I browned some ground turkey and added it in also, low fat and very tasty


review by:
(14 Oct 2012)


This is really pretty good. I used spinach as could not find kale. For my pasta I used acini pepe as my small pasta UPDATE: I forgot to mention I used better than boullion- chicken as the last time I bought vegetable broth It was never used. Exceptional soup as I knew it would be when I saw from whom the recipe originated


review by:
(12 Jun 2012)


Very tasty and satisfying soup packed full of vitamins and other healthy stuff! I used Orzo as my choice of pasta. Thanks for the recipe that I have saved for future use...


review by:
(9 Feb 2012)

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