Another soup is born!
This winter Potato, White Bean & Kale soup is filled with sweet potatoes, white beans, kale, sun-dried tomatoes, nutritional yeast and flavorful herbs this warming soup is a perfect meal to wrap your hand around in the winter months.
It’s healthy, hearty and super easy to put together. I think you’ll love it as much as I do!
Now, let’s get on with this soup!
Winter Potato, White Bean & Kale Soup
The sweet potatoes and sun-dried tomatoes, add a nice sweetness to the soup. If you don’t care for sweet potatoes, feel free to use gold, red, purple or blue potatoes.
It’s a perfectly hearty and nutrient dense soup for those cool afternoon days and chilly nights.
Here I’ve used white and orange sweet potatoes. I’ve also used purple sweet potatoes, but be warned if you use them they will turn the broth a purplish hue.
Warm and vibrant colors, makes for a perfect fall soup that’s so good and filling!
Craving more soups, find inspiration here: Soups, Stews, Chowders & Chilies
WINTER POTATO, WHITE BEAN & KALE SOUP
Healthy sweet potatoes with white beans, tuscan kale, sun-dried tomatoes in a flavorful broth, it’s hearty and delicious lunch or dinner!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 - 6 1x
- Category: Soup
- Cuisine: Vegan
- 2 large sweet potatoes, cut into 1/2 inch cubes (or use your favorites)
- 1 tablespoon grapeseed or olive oil or 1/4 cup water (for water saute)
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cans (15 oz) cannellini beans, drained and rinsed or 3 cups cooked
- small handful sun-dried tomatoes, chopped
- 4 – 5 cups vegetable broth or water (or combo)
- 2 teaspoons herbes de provence or thyme
- 3 or 4 handfuls kale, chopped (I used tuscan)
- 2 tablespoons nutritional yeast
- mineral salt & fresh cracked pepper, to taste
In large pot or dutch oven, heat oil/water over medium heat, add onion and saute for 5 minutes. Add garlic, sun-dried tomatoes and herbes de provence, saute 1 minute.
Add potatoes, beans and broth, bring to a boil, cover, turn down heat to low and simmer for 15 to 20 minutes…just until potatoes are tender. Just before soup is done, about 5 minutes beforehand, add kale and continue to cook.
Remove from heat, add nutritional yeast and give a good stir. Season with salt & fresh cracked pepper to taste.
Serve with crusty bread and a light dusting of almond parmesan.
Makes 4 – 6 servings
Use any potatoes you like, just use about 5 cups worth. Leave the skin on or remove it according to your preference.
Herbes de provence is a great herb blend for the pantry. I use them quite often in my soups, like this Parsnip & Split Soup and Chickpea Ratatouille. It won’t go to waste if you love soups and cook often enough. And if you can’t find it, the thyme is a great herb all by itself!