Potato, white bean, and kale soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tbsp Extra Virgin Olive Oil 2 medium (2-1/2" dia) Onions, raw 3 tsp Amore Garlic Paste (by KOTWBB) 1 tsp Salt 2 medium (2-1/4" to 3-1/4" dia.) Potato, raw 2 cup Beans, white 4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup 1 cup Milk, SO Delicious Coconut Milk, unsweetened, 1 cup serving 4 cup, chopped Kale
Add olive oil to a large pot set over medium-high heat. Once hot, add onions and let cook for 2-3 minutes.
Add minced garlic, salt, and pepper and stir. Let cook for another 2-3 minutes. Add the potatoes, saute for a minute or two, and then pour 2 cups of broth in the pot. Stir.
After 7-8 minutes, add the cannellini beans, stir, and cook for another 3-4 minutes.
Carefully transfer hot soup mixture to a blender and puree until smooth. Alternatively you can use an immersion blender for this step if you have one. Once pureed, return soup to the pot and set it over medium to medium-low heat.
Add remaining 2 cups of broth and the coconut milk and stir until combined.
At this point take a taste and see how the flavor is. I added additional salt and pepper, rosemary, and sage. Add your favorite herbs and spices in the quantities that you prefer.
Once seasoned to your liking, add kale and give the soup a stir. Let cook for a few minutes as the kale leaves wilt. Serve at this time, or reduce heat and let the soup simmer as the flavors meld until ready to serve.
Original recipe found here. I made edits based on what I had in the house: https://www.mysequinedlife.com/potato-and-white-bean-soup-with-kale/
Serving Size: Makes 6 servings
Add minced garlic, salt, and pepper and stir. Let cook for another 2-3 minutes. Add the potatoes, saute for a minute or two, and then pour 2 cups of broth in the pot. Stir.
After 7-8 minutes, add the cannellini beans, stir, and cook for another 3-4 minutes.
Carefully transfer hot soup mixture to a blender and puree until smooth. Alternatively you can use an immersion blender for this step if you have one. Once pureed, return soup to the pot and set it over medium to medium-low heat.
Add remaining 2 cups of broth and the coconut milk and stir until combined.
At this point take a taste and see how the flavor is. I added additional salt and pepper, rosemary, and sage. Add your favorite herbs and spices in the quantities that you prefer.
Once seasoned to your liking, add kale and give the soup a stir. Let cook for a few minutes as the kale leaves wilt. Serve at this time, or reduce heat and let the soup simmer as the flavors meld until ready to serve.
Original recipe found here. I made edits based on what I had in the house: https://www.mysequinedlife.com/potato-and-white-bean-soup-with-kale/
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 279.4
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 622.6 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 9.1 g
- Protein: 9.6 g
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