Potato Soup with White Beans and Kale
February 8, 2021

Prep time: 15 min
Cook time: 35 min
Servings: 6

Nourishing, warm and cozy soups are my absolute favourite “winter” (actually, who am I kidding, I’m a soup kinda gal all year long) way to feed my family. Creating delicious soups from scratch has been one of my most fun food adventures yet. I honestly didn’t realize how easy it would be, once you get the basics down, its actually quite eat to make a big pot of goodness. Veg and legumes form the basis of the majority of my soups, however, there is always an option to sneak in leftover chicken, turkey or mini meatballs. If you want to add a starch such as rice or pasta (I like small pasta tubes or elbow macaroni), I recommend making a pot of it on the side and then just adding to the bowl individual before ladling the soup over top. That way it won’t take all the extra broth.

Warm up a loaf of sourdough, with a generous spread of organic, grass-fed butter, and sit down to a dinner that feels like a big hug!


May the soup be with you!





  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 large celery stalk, diced
  • 1 medium carrot, diced
  • 3 garlic cloves, minced
  • 3/4 teaspoon crushed dried rosemary
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 2 tablespoon tomato paste
  • 4 large Russet potatoes, cut into 1/2 inch pieces
  • 7 cups low-sodium vegetable broth
  • 1 14-ounce can cannellini beans
  • 4 cups chopped kale
  • 1/2 – 1 teaspoon sea salt, to taste



  1. 01. Heat the olive oil in a large saucepan or Dutch oven over medium heat.
  2. 02. Add the onion, celery and carrot; cook until the vegetables begin to soften, about 5 minutes.
  3. 03. Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 1 minute.
  4. 04. Stir in the tomato paste and cook for 1 minute.
  5. 05. Add the potatoes and vegetable broth, and bring over to a boil over medium-high heat. Decrease heat slightly and simmer for 15 minutes.
  6. 06. Add the beans and cook until the potatoes are tender, another 10 to 15 minutes.
  7. 07. Stir in the kale and cook until just wilted, about 1 minute. Season with salt. Serve with a drizzle of olive oil and a side of sourdough bread. Enjoy!


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