28m$10.48White Bean Kale Potato Soup
A fast, hearty nut-free soup with cannellini beans, kale, potatoes, carrots, and vegetable broth. This simple stovetop meal is vegan, filling, and weeknight-friendly.
- Energy
- 358 calories per serving
- Protein
- 17.1 g per serving
- Carbs
- 67.3 g per serving
- Fat
- 5.6 g per serving
- Sodium
- 1048 mg per serving
Shopping options
Extra-virgin olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Ground black pepper
0.25 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
Dried Italian seasoning
1 Teaspoon
Kroger® Italian Seasoning Shaker
1%
Yellow onion, diced
1 Cup
Kroger® Yellow Onion 3 lb Bag
14%
Fine sea salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Kale, chopped with tough stems removed
4 Cup
Kale Bag
17%
Carrots, diced
1 Cup
Organic Carrots Bunch
25%
Low-sodium vegetable broth
4 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
100%
Lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
Yukon Gold potatoes, cut into 1/2-inch cubes
1 Pound
Yukon Gold Potatoes
100%
Canned cannellini beans, drained and rinsed
2 Can
Kroger® Cannellini Beans
67%
Garlic, minced
3 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- low-sodium vegetable broth-4 cups
- kale-4 cups
- yellow onion-1 cup
- garlic-3 cloves
- Yukon Gold potatoes-1 pound
- carrots-1 cup
- canned cannellini beans-2 cans
- extra-virgin olive oil-1 tablespoon
- lemon juice-1 tablespoon
- dried Italian seasoning-1 teaspoon
- fine sea salt-0.75 teaspoons
- ground black pepper-0.25 teaspoons
In a large pot, heat the olive oil over medium heat. Add the onion and carrots; cook for 3 minutes, stirring often, until slightly softened.
Add vegetables carefully to the hot oil to reduce splatter.
Stir in the garlic, Italian seasoning, salt, and black pepper; cook for 30 seconds until fragrant.
Add the Yukon Gold potatoes, vegetable broth, and cannellini beans. Bring to a boil, then reduce to a steady simmer and cook for 10 to 12 minutes, until the potatoes are fork-tender.
Reduce the heat after boiling and stir slowly to prevent hot soup from splashing.
Use the spoon to mash about 1 cup of beans and potatoes against the side of the pot to lightly thicken the soup. Stir in the chopped kale and cook for 2 to 3 minutes, until bright green and tender.
Mash and stir the hot soup slowly to avoid splashes.
Stir in the lemon juice, then serve hot once the broth tastes bright and savory.
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