If you’re craving a comforting, nourishing bowl of goodness, this Hearty Potato and Bean Soup with Kale Recipe is exactly what you need. It brings together tender potatoes, protein-packed beans, and vibrant kale in a savory broth bursting with Mediterranean-inspired herbs and spices. Every spoonful feels like a warm hug, packed with flavors that satisfy and energize you. Whether it’s a cozy night in or a lunch to brighten your day, this soup manages to be both simple to make and incredibly delicious.
Ingredients You’ll Need
Creating this soup is as straightforward as it is rewarding. Each ingredient plays a key role, from building layers of flavor to adding texture and color, making the final bowl irresistibly inviting.
- Olive oil (2 tablespoons): Essential for sautéing vegetables and adding a rich, fruity base flavor.
- Medium onion, diced (1): Brings sweetness and depth to the soup’s foundation.
- Garlic cloves, minced (2): Adds warmth and an aromatic punch that keeps you coming back for more.
- Carrots, diced (2): Offer subtle sweetness and beautiful pops of orange.
- Celery stalks, diced (2): Impart a mild, savory crunch and balance out the flavors.
- Medium potatoes, peeled and cubed (4): The heart of the dish, providing creaminess and substance.
- Cannellini beans, drained and rinsed (1 can, 15 ounces): Creamy, tender beans that boost protein and fiber.
- Great northern beans, drained and rinsed (1 can, 15 ounces): Another bean layer that adds texture and richness.
- Vegetable broth (6 cups): The flavorful liquid that ties everything together with herbaceous notes.
- Dried thyme (1 teaspoon): Infuses the soup with earthy, herbal undertones.
- Dried oregano (1 teaspoon): Adds a Mediterranean flair and depth.
- Smoked paprika (1/2 teaspoon): Contributes a subtle smoky warmth that surprises the palate.
- Bay leaf (1): Provides a nuanced background flavor during cooking.
- Salt (1 teaspoon): Enhances and balances all the flavors perfectly.
- Black pepper (1/2 teaspoon): Adds gentle heat and complexity.
- Chopped kale or spinach (2 cups): Brings a fresh, vibrant green color and earthy taste, boosting nutrition.
- Fresh parsley, chopped (1/4 cup): The bright finishing touch that lightens each bowl.
How to Make Hearty Potato and Bean Soup with Kale Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Toss in diced onion, garlic, carrots, and celery. Stir and cook these gently until they soften and their flavors mellow beautifully, about five minutes. This step creates the flavor base that makes your soup truly special.
Step 2: Add Potatoes, Beans, and Broth
Next, stir in the cubed potatoes along with the cannellini and great northern beans. Pour in the vegetable broth, then sprinkle in dried thyme, oregano, smoked paprika, salt, black pepper, and the bay leaf. This combination of ingredients starts to simmer the soul of the soup.
Step 3: Simmer to Tender Perfection
Raise the heat to bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 to 25 minutes. You’ll know it’s ready when the potatoes are tender and all the flavors have melded into a cohesive, inviting broth.
Step 4: Mash to Thicken and Add Greens
Remove the bay leaf once cooking is complete. Using a potato masher, lightly mash some of the potatoes and beans directly in the pot—this thickens the soup while still leaving plenty of texture. Stir in the chopped kale, letting it wilt gently for 3 to 4 minutes until vibrant and tender.
Step 5: Finish and Adjust Seasonings
Take the soup off the heat and give it a taste. Adjust salt or pepper to your preference, then sprinkle the fresh parsley right before serving to add a bright, herby note that complements the hearty ingredients beautifully.
How to Serve Hearty Potato and Bean Soup with Kale Recipe
Garnishes
Sprinkling fresh parsley adds a lovely pop of green and freshness. For an extra treat, consider a drizzle of good quality olive oil or a dollop of sour cream or yogurt to bring creaminess and a subtle tang that pairs wonderfully with the smoky paprika.
Side Dishes
This soup shines perfectly alongside crusty bread or warm garlic rolls for dipping. A simple mixed green salad lightly dressed with lemon vinaigrette balances the hearty soup with crisp, bright contrasts.
Creative Ways to Present
Serve your Hearty Potato and Bean Soup with Kale Recipe in rustic bowls to emphasize its homey charm. For a special occasion, garnish with toasted nuts or seeds for crunch, or even a sprinkle of grated cheese to add a decadent touch. Individual bread bowls are always a winning crowd-pleaser as well.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to four days. The flavors will develop even more, making your next meal equally delightful.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers or bags and keep for up to three months. Be sure to leave some headroom, as the liquid will expand slightly when frozen.
Reheating
Reheat gently on the stovetop or in the microwave until warmed through, stirring occasionally. You might want to add a splash of vegetable broth or water to loosen the soup’s thickness since it thickens upon standing.
FAQs
Can I use other types of beans for this soup?
Absolutely! Navy beans, kidney beans, or even chickpeas work wonderfully. Just make sure to use cooked or canned beans for the best texture and to keep cooking time consistent.
Is this soup suitable for a gluten-free diet?
Yes, this recipe is naturally gluten-free since it uses only vegetables, beans, and herbs. Just be sure your vegetable broth is labeled gluten-free to avoid any hidden gluten.
Can I make this recipe vegan?
Definitely! The recipe is already vegan as long as you avoid adding dairy toppings like sour cream or cheese. You can also swap any dairy garnishes with plant-based alternatives.
How can I make the soup creamier?
For an extra creamy twist, stir in half a cup of heavy cream or coconut milk right at the end of cooking. This adds lusciousness without overpowering the natural flavors.
Can I prepare this soup in advance?
Yes, it’s even better the next day as the flavors deepen. You can prepare it a day ahead, refrigerate, and gently reheat when you’re ready to enjoy.
Final Thoughts
There’s something truly special about a bowl filled with warmth, nourishment, and love, and this Hearty Potato and Bean Soup with Kale Recipe delivers all that beautifully. It’s comforting yet fresh, simple yet satisfying, and always a crowd-pleaser. I encourage you to try making it soon—you’ll find it’s not just a meal but a heartfelt experience that brightens any day.
Print
Hearty Potato and Bean Soup with Kale Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian, Gluten Free
Description
This hearty Potato and Bean Soup is a comforting, Mediterranean-inspired vegetarian dish packed with tender potatoes, cannellini and great northern beans, nutrient-rich kale, and fragrant herbs. Perfect for a cozy meal, it combines creamy texture with a boost of fiber and protein, ideal for a nutritious and satisfying soup.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 medium potatoes, peeled and cubed
- 2 cups chopped kale or spinach
- 1/4 cup chopped fresh parsley
Beans
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) great northern beans, drained and rinsed
Liquids and Seasonings
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Add Potatoes and Beans: Stir in the cubed potatoes, drained cannellini beans, and great northern beans. Coat them with the sautéed vegetables and olive oil.
- Add Broth and Seasonings: Pour in the vegetable broth. Add dried thyme, dried oregano, smoked paprika, bay leaf, salt, and black pepper. Stir well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer. Cover and cook for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
- Thicken Soup: Remove and discard the bay leaf. Using a potato masher, lightly mash some of the potatoes and beans in the pot to thicken the soup, leaving some chunks intact for texture.
- Add Greens: Stir in the chopped kale or spinach. Simmer for an additional 3 to 4 minutes until the greens are wilted and tender.
- Finish and Serve: Remove from heat. Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley before serving.
Notes
- For extra creaminess, stir in 1/2 cup heavy cream or coconut milk at the end.
- You can substitute other beans such as navy beans or kidney beans according to preference.
- Serve with crusty bread or your favorite side for a hearty meal.
