Potato Soup with Cannellini Beans, Mushrooms, and Kale

Vegan | Gluten Free | Simple | Comforting

Soup. Good for cold weather? Of course! Goood for warmer weather? You betcha!

Soup is touted as a winter time staple; if you make it light, it’s just as suitable for summertime too. And, hey, we eat heavy dishes like pasta in the summer, so why give soup the “cold shoulder”?

This recipe is super simple, fresh, adaptable, and full of good-for-you ingredients. We start with a fragrant base, and throw in nutritious potatoes, kale, beans, and mushrooms. We used baby potatoes, but sweet potatoes would be wonderful here too. Spinach or arugula would be perfect in place of the kale.

Print Recipe
Potato Soup with Cannellini Bean, Mushroom, and Kale
Prep Time 5 Minutes
Cook Time 55 Minutes
Passive Time 45 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 55 Minutes
Passive Time 45 Minutes
Servings
Servings
Ingredients
Instructions
  1. In a large heavy bottom pot, heat oil over medium temperature.
  2. Add onions, carrots, and 1/4 teaspoon salt, and stir to combine. Cook until onions are soft, approximately 6 minutes. Add garlic, stir, and cook for an additional 2 minutes.
  3. To the pot, add potatoes, mushrooms, stock, bay leaf, red pepper flake, and 1/2 teaspoon salt. Stir to combine, and reduce heat to medium-low. Stirring occasionally, cook uncovered for 35-40 minutes.
  4. Add beans and kale, and cook until warmed through, approximately 5 minutes.
  5. Check for seasoning, and remove bay leaf before serving.
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