Easy Hearty White Bean and potato Soup With Kale

This hearty, creamy white bean and potato soup is one of my favorite cozy soups to make when the weather turns cool.

Thank you for reading this post, don't forget to subscribe!

It’s velvety, nourishing, and packed with wholesome ingredients that leave you feeling comforted but not weighed down.

Tender potatoes, creamy white beans, and vibrant kale come together in a flavorful, herb-infused broth that feels both rustic and refined.

Why You’ll Love This Recipe

• It’s creamy and satisfying without using dairy.
• Packed with fiber, plant-based protein, and greens for balanced nourishment.
• Easy to make in one pot with simple, everyday ingredients.
• Naturally vegan, gluten-free, and wholesome.
• Perfect for meal prep and freezer-friendly for cozy dinners all week.

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced (Yukon gold or russet work best)
• 2 (15-ounce) cans white beans (like cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon sea salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 tablespoon tomato paste (for depth of flavor)
• 1 cup chopped kale (stems removed)
• ½ cup unsweetened coconut milk or any creamy milk of choice
• 1–2 teaspoons lemon juice (optional, to brighten the flavor)
• Optional garnish: chopped fresh dill, red pepper flakes, or a drizzle of olive oil

Step-by-step instructions for this cozy white bean potato soup

Step 1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 4–5 minutes. Stir in garlic and cook for 30 seconds, just until fragrant.

Step 2. Add potatoes and seasoning: Stir in diced potatoes, tomato paste, oregano, salt, and pepper. Mix well to coat everything with flavor.

Step 3. Simmer the soup: Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce the heat to a gentle simmer for about 15 minutes, or until the potatoes are tender.

Step 4. Blend for creaminess: This step is optional, but it adds to the creaminess of the soup.

Remove the bay leaf. Use an immersion blender to partially blend the soup, just a few pulses, to create a thick, creamy base while keeping some texture from the beans and potatoes.

Step 5. Add kale and coconut milk: Stir in kale and coconut milk. Simmer for another 5–7 minutes, until the kale has softened and the soup has become silky and rich.

Step 6. Finish and serve: Stir in lemon juice, taste, and adjust seasoning as needed. Serve warm with a drizzle of olive oil or a sprinkle of red pepper flakes for a cozy finishing touch.

Variations & Substitutions

• Protein boost: Add cooked, shredded chicken or turkey for an extra boost of heartiness.
• Thicker texture: Stir in a spoonful of nutritional yeast or mash a few of the beans before blending.
• Extra veggies: Try carrots, celery, or leeks for added sweetness and depth.
• Add a little spice: A pinch of smoked paprika or red pepper flakes brings gentle warmth.
• Swap the greens: Spinach, Swiss chard, or collard greens all work beautifully.

Storage Tips
This soup is just as good, if not better, the next day as the flavors meld together.

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or milk to thin if needed.

Your Questions About This Soup, Answered

Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day, as the flavors have more time to meld. Store it in an airtight container in the fridge for up to 4 days, or freeze in single portions for up to 3 months. Reheat gently on the stove, adding a splash of broth or milk if needed.

Q: Can I use other beans or potatoes?
A: Absolutely! Cannellini or great northern beans work best for creaminess, but any white or even chickpeas can be used. For potatoes, Yukon golds are perfect for a creamy texture, but russets or red potatoes work well too.

Q: Can I make this soup completely vegan or dairy-free?
A: Yes! Using coconut milk (or another plant-based milk) keeps the soup creamy without dairy. The recipe is naturally vegan, gluten-free, and plant-based.

Q: Can I add more vegetables?
A: Definitely! Carrots, celery, or leeks make great additions for extra flavor and nutrients. You can also swap kale for spinach, Swiss chard, or collard greens, depending on what you have on hand.

Q: How can I make this soup thicker or creamier?
A: Partial blending with an immersion blender gives a nice creamy texture while keeping some chunks.

For extra creaminess, you can mash a few beans or add a spoonful of nutritional yeast. Coconut milk also adds richness without heaviness.

Q: Can I make this soup spicy?
A: Yes! Add a pinch of red pepper flakes or smoked paprika while sautéing the onions and garlic. A little heat pairs beautifully with the earthy flavors of beans, potatoes, and kale.

Q: How many servings does this recipe make?
A: This recipe serves about 4–6 people, depending on portion size. It’s perfect for family dinners or meal prep for the week.

Q: Can I turn this into a one-pot meal with protein?
A: Absolutely!

Add shredded cooked chicken, turkey, or even cooked sausage to make it heartier.

The beans already provide plant-based protein, so you can keep it vegetarian if you prefer.

Hungry for more soup recipes? Also check out these delicious soups;

15 Easy crockpot Fall soups

Hearty winter soups and stews