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This wonderfully savory kale soup with white beans and potatoes is fabulous healthy comfort food. It’s naturally vegan and gluten-free. Try our popular lentil and mushroom stew with spinach, too.
Why we love this recipe
I get super-jazzed about dinners like this one: deeply delicious, super-healthy comfort food. There’s so much good-for-you produce packed into this one-bowl meal, but it leads with comfort and satisfaction, so you’ll hardly notice its nutritional profile unless you want to.
Plus, it’s ready in 45 minutes, cooks in one pot, and makes a nice big batch that keeps well in the fridge for a week.
Kale soup ingredients
Here’s what you’ll need to make this comforting pot of soup:
- Olive oil
- Tomato paste
- Marmite (optional) — A touch of the English condiment Marmite adds an extra layer of savoriness to this stew, but in a pinch, you can leave it out.
- Vegetable broth
- Yukon gold potatoes
- White beans
- So. Much. Kale.
- Balsamic vinegar
- Fresh parsley
- Salt and pepper
How to make kale soup
Here’s what you’ll do to make this recipe in one pot in about 45 minutes. You can watch all the steps in action in the video that accompanies this post.
- Start with a nice big pot that has a lid (which you’ll use later). We use our 7.25-quart Dutch oven.
- Heat the olive oil in the pot.
- Add the onion, carrots, and celery, along with some salt, and cook until a little bit browned (which helps contribute to the flavor of the soup) and softened.
- Stir in the garlic, tomato paste, and marmite if you’re using it, and cook for a couple more minutes.
- Pour in the broth and bring to a boil.
- Add the potatoes and cook until they’re just tender.
- Add the beans and the kale (by the handful, stirring to incorporate until it all fits) and cook until the kale is tender.
- Off the heat, stir in the balsamic vinegar, the parsley, and some freshly ground black pepper.
- Serve with grated cheese if you like (or skip it — it’s great either way).
More healthy comfort food favorites
We really love this kind of meal. Here’s a shortlist of some of our other favorites:
- 1/4 cup olive oil
- 1 large yellow onion, diced small
- 2 stalks celery, diced small
- 2 medium carrots, diced small
- 2 teaspoons salt, divided
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon marmite (optional)
- 7 cups good vegetable broth
- 2 pounds Yukon Gold potatoes, peeled and diced
- 2 bunches Lacinato kale, stemmed and torn into bite-sized pieces
- 2 15.5-ounce cans white beans, rinsed and drained
- 2 tablespoons balsamic vinegar
- 1/2 cup chopped flat-leaf parsley
- Freshly ground black pepper to taste
- Parmesan cheese for serving (optional)
- Warm olive oil over medium-high heat in a large Dutch oven or other heavy pot with a lid. (You'll use the lid later.) Add onion, celery, carrot and one teaspoon of salt and cook, stirring occasionally until lightly browned and somewhat tender, 5-10 minutes. Add garlic, tomato paste and marmite (if using) and cook, stirring, for a minute or two. Pour in broth, raise heat to high and bring to a boil.
- Add diced potatoes and remaining teaspoon salt. Cover and reduce heat to simmer. Cook until potatoes are almost tender, 15 minutes or so depending on the size of your dice. Add kale and beans and cook a further 10 minutes, until kale is tender and potatoes are just shy of falling apart.
- Off the heat, stir in vinegar, parsley and pepper.
- Serve hot with cheese to pass at the table if you like.
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Amount Per Serving: Calories: 397Total Fat: 12.7gCarbohydrates: 61gFiber: 11.9gProtein: 12.9g