Italian White Bean, Potato and Kale Soup

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Italian White Bean, Potato and Kale Soup recipe by Barefeet In The KitchenTender potatoes and cannelini beans are simmered in a rich, flavorful broth full of Italian spices. There is just a touch of heat from red pepper flakes; feel free to adjust the amount of heat according to your tastes.

This is a simple soup that is perfect for a weeknight dinner. The whole meal went from start to finish in about half an hour.

Italian White Bean, Potato and Kale Soup recipe by Barefeet In The Kitchen

 

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Italian White Bean, Potato and Kale Soup

5 from 2 votes
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Servings: 6 servings

Ingredients 

  • 1 tablespoon olive oil
  • 1/2 cup finely minced yellow onion
  • 3 cloves garlic minced
  • 4 small Yukon gold potatoes diced 1/2" small, about 3 cups
  • 2 cans cannelini beans or great northern beans
  • 2 tablespoons tomato paste
  • 6 cups water
  • 2 tablespoons chicken or vegetable base
  • 1 teaspoon kosher salt
  • 1/4 - 1/2 teaspoon crushed red pepper flakes adjust to taste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 small bunch of kale stems removed and leaves chopped bite size, about 3-4 cups
  • Optional:
  • Pecorino Romano cheese finely grated for topping

Instructions

  • In the bottom of a large pot, warm the oil over medium high heat. Add the onions and garlic and saute for 2-3 minutes, until soft. Add the potatoes, beans and all the spices. Stir to combine. Add the water, tomato paste and chicken base. Bring to a boil and then simmer for about 20 minutes, until the potatoes are tender. Remove from the heat.
  • Divide the kale between the bowls and ladle the hot soup over the top to wilt the kale. You can also add the kale to the soup pot all at once and stir to wilt. It works great either way. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Big Dude says

    Looks very good mary. We make a similar soup using pasta rather than potatoes, but it is not as flavorful as I imagine yours would be with the herbs you used and the tomato paste. Your version will be the one we make next time.

  2. Anonymous says

    Very good soup. Made this for dinner tonight. Comes together quickly, very flavorful, simple and hearty. Definitely will make this again.

    Thanks for sharing.

  3. Judy says

    We make a lot of soups but my husband and I agree this is now our absolute favorite. So simple and easy to make. Rich and perfectly balanced flavor. The recipe didn’t specify to peel the potatoes so we didn’t. It also didn’t specify whether or not to rinse the canned cannelli beans so we compromised and drained them but did not rinse them. We added the kale to the soup and simmered it a few minutes before serving. Delicious!5 stars

  4. Cindi says

    I actually made this last night. It was whole-heartily accepted by everyone in the family! Simple and delicious! We like a thicker soup so I made for 12 using only 6 cups of veggie broth, 2 cans of the chickpeas adding the aquafaba (bean water) from both cans. Also used a whole bag of fresh kale minus 3 cups we used in a smoothie earlier that day.

  5. Michael says

    Easy and delicious. I added a little carrot for color and used spinach in place of kale. (This recipe is flexible so go with what you have.) A great recipe that I will make again.
    Thank you!5 stars