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4.78 from 36 ratings

Potato, White Bean & Kale Vegan Soup

A comforting soup made with potatoes, white beans and kale, topped with a rosemary garlic crostini.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course, Soup
Cuisine: American
Servings: 6
Calories: 352
Author: Natalie

Ingredients

For the soup

  • 1 large yellow onion chopped medium about 2 cups
  • 2 teaspoons olive oil
  • 3 garlic cloves finely minced about 1.5 tablespoons
  • 2 32 ounce containers of veggie stock
  • 2 pounds yukon gold potatoes chopped medium about 4 cups
  • 2 cans cannellini beans (also known as white kidney beans)
  • 2 tablespoons fresh rosemary finely chopped
  • 3 cups kale ribs removed and torn into 2" pieces
  • salt & pepper

For the crostini's

  • 1 baguette sourdough bread sliced into 1/4" slices
  • 4 tablespoons olive oil
  • 1 tablespoon fresh rosemary finely chopped
  • 4 garlic cloves finely minced about 1 tablespoon + 1 teaspoon
  • pinch of salt

Instructions

  • Preheat oven to 350 degrees.
  • Heat a large pot over medium heat with 2 teaspoons olive oil. Saute onions for 5-7 minutes until translucent. Add in 1.5 tablespoons minced garlic and cook until fragrant, 1 minute.
  • Pour in vegetable stock, potatoes, cannellini beans and rosemary. Bring to a low boil, reduce heat to low and simmer uncovered for 30 minutes.
  • Make the crositini's by combining 4 tablespoons olive oil, 1 tablespoon fresh rosemary, 1 tablespoon + 1 teaspoon minced garlic and a pinch of salt. Press and smash the garlic & rosemary into the olive oil with the back of a spoon to release the flavors. Lay sourdough slices on a baking sheet. Evenly divide olive oil mixture on top of each slice. Bake with oven rack at upper third of oven until crostini's are crispy, 20-25 minutes.
  • Add the kale to the soup and cook 5 more minutes. Remove from heat, salt & pepper to taste, then allow to rest for 5 minutes. Serve warm topped with crostini's.
  • Will keep in an air container in the fridge for 7 days.

Notes

If cooking in a slow cooker, after the onions have sauteed add all remaining soup ingredients (except kale) to the slow cooker and cook covered over low for 6 hours or high for 3 hours. Add kale 30 minutes before serving.

Nutrition

Calories: 352 | Total Carbs: 48.3g | Protein: 8.5g | Fat: 14.2g | Fiber: 8.8g | Net Carbs: 40g