White Bean Soup With Potatoes And Kale Recipe

Name: White Bean Soup With Potatoes And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried white beans (soaked for at least 8 hours); 4 tablespoons olive oil; 2 stalks celery, chopped; 2 carrots, halved and sliced; 1 onion, chopped; 4 garlic cloves, chopped; 1 pound green beans, cut into 1-inch pieces; 1 bunch kale, stems removed and chopped; 1 pound potatoes (red-skin, white, or Yukon gold), diced; 6 sprigs fresh thyme; 1 or 2 Parmesan rinds (optional); juice from one lemon; fresh parsley, chopped; grated Parmesan for garnish

Servings: persons

1 1/2 cups dried white beans (soaked for at least 8 hours)
4 tablespoons olive oil
2 stalks celery, chopped
2 carrots, halved and sliced
1 onion, chopped
4 garlic cloves, chopped
1 pound green beans, cut into 1-inch pieces
1 bunch kale, stems removed and chopped
1 pound potatoes (red-skin, white, or Yukon gold), diced
6 sprigs fresh thyme
1 or 2 Parmesan rinds (optional)
juice from one lemon
fresh parsley, chopped
grated Parmesan for garnish

1
Cook beans in a large pot of water. Bring to a boil. Cook at a slow boil until tender, about 1.5 to 2 hours. Cool beans in cooking water. Reserve cooking water for soup.
2
Heat a large stock pot or Dutch oven over medium heat. Add oil. When hot, add onions, carrots, celery, and thyme sprigs. Add salt and pepper to taste. Saute for about five minutes.
3
Add garlic. Saute for about a minute more.
4
Cover pot and lower heat. Cook for 10 minutes. Add green beans. Cook 5 minutes.
5
Add white beans, 3.5 cups of cooking liquid, Parmesan rinds. kale, and potatoes. Lower heat to simmer. Simmer for 30 minutes or until potatoes are tenders but not falling apart.
6
Add lemon juice. Cook for 10 minutes.
7
Remove thyme sprigs and Parmesan rinds.
8
Season with salt and pepper.
9
Ladle into bowls. Sprinkle each bowl with Parmesan cheese and parsley.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups dried white beans (soaked for at least 8 hours), 4 tablespoons olive oil, 2 stalks celery, chopped, 2 carrots, halved and sliced, and more.

Yes, White Bean Soup With Potatoes And Kale falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean Soup With Potatoes And Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions