The Soup I’ve Made Twice in the Past Week

November 15, 2017

The Soup I've Made Twice in the Past Week - M Loves M @marmarOnce it begins to cool down and we have cloudy days, all I seem to crave is soup, soup, and more soup! I came across two really delicious looking White Bean and Kale Soup recipes and decided to combine both, taking what I liked from each, and adding other things we had in the fridge and pantry. I really think this is the best white bean and kale soup I’ve ever made! I can tell it’s as good as I think it is because Augustine devoured the bowl I made for him. Naturally, I had to make more and share with you guys, especially after all the requests on Instagram. So now this has become the soup I’ve made twice in the past week, and I just bought fresh cannellini beans to make more! I can’t wait for you to try it!

a beautiful assortment of raw veggies a beautiful assortment of raw veggies a delicious and creamy soup with kale, beans and potatoes a white bean and kale soup recipe - M Loves M @marmar a delicious and savory fall soup a white bean and kale soup recipe - M Loves M @marmar The Soup I've Made Twice in the Past Week- M Loves M @marmar

I've made this white bean and kale soup twice in the past week! - M Loves M @marmar

The Soup I’ve Made Twice in the Past Week

White Bean, Kale and Potato Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Soup
Servings: 6 people
  • 3 tbsp olive oil
  • 1 roma tomato diced
  • 2 carrots peeled and diced
  • 1 onion chopped
  • 6 cloves garlic minced
  • 1 lb potatoes peeled and cut into 1/2" cubes
  • 1/4 tsp paprika to taste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • pinch red pepper flakes
  • 4 cups vegetable broth
  • 1 16 oz can cannellini beans drained and rinsed
  • 4 cups kale leaves packed
  • 1 cup unsweetened, unflavored almond milk
  • pinch salt and pepper to taste
  • 2 tsp fresh dill
  1. Heat the olive oil in a medium sized pot. Add the carrot, tomato and onions, and cook for about 3-5 minutes. 

  2. Add the garlic, potatoes, spices, stock, salt and pepper and bring to a boil. Reduce heat to a simmer and cook about 30 minutes, or until the carrot is tender. 

  3. Add the beans and kale and cook for 5 minutes more, or until the kale is cooked. Stir in almond milk and season to taste with salt and pepper. Top with fresh dill. Enjoy!

  4. Tip: Blend garlic, potatoes and onions prior to adding in beans and kale for a thicker and more creamy soup.

This soup is so delicious and even better with the addition of almond milk. It takes the normal soup recipe to a whole new level by adding a creaminess that’s also healthy. If you prefer to omit it, though, feel free! Or you can sub in regular milk.

I hope you enjoy this savory soup recipe as much as we do! To try another fall soup recipes I’ve made, check out this Butternut Squash and Apple Soup. And if you haven’t made that Chai-Spiced Cake yet, what are you waiting for?? Dreaming about that with some cream cheese frosting!