Creamy, hearty and filled with wholesome ingredients, our Kale Bean and Potato Soup is the perfect comfort food for chilly evenings. This kale soup brings together fresh kale, creamy potatoes, and protein packed white beans in a homemade soup the whole family will love! We always serve with fluffy dinner rolls!
115 ounce canwhite beans (such as cannellini or Great Northern beans)(you don't need to drain it)
1bunchkalewashed and ripped into bite size pieces
1teaspoondried thyme
1/2teaspoondried rosemary
salt and pepper to taste
¼cupParmesan cheese
Instructions
In a large pot heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook for about 3-4 minutes, stirring often until the onion becomes translucent. and garlic is fragrant.
Add the diced potatoes and carrots to the pot and cook for 5 minutes, stirring occasionally.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes or until the potatoes are tender.
Once the potatoes are tender, use a potato masher or an immersion blender to partially blend the soup. This will help thicken it while still leaving some chunks of potato for texture.
Stir in the white beans, chopped kale, dried thyme, and dried rosemary. (Tip: Add a pinch of red pepper flakes if you want some heat to the soup.) Continue to simmer for an additional 5-7 minutes until the kale is wilted and tender. Season the soup with salt and pepper to taste.
Add Parmesan cheese and stir until broth chickens up.
Serve in bowls and enjoy this delicious soup! Have leftovers? Store soup in an airtight container in the refrigerator for up to 3-4 days. Reheat until warm in the microwave or on the stove top.