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White Bean, Kale and Potato Soup

Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.