This vegan potato soup is very versatile, so feel free to change up the mix-ins depending on what is available in your kitchen. No kale? Use spinach, escarole or Swiss chard. Out of Great Northern beans? Substitute cannellini or kidney beans, or even chickpeas.

15 mins
35 mins


  • Large saucepan or Dutch oven


  • 2 tsp olive oil
  • 1 onion, chopped
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • 3/4 tsp dried rosemary
  • 3/4 tsp dried thyme
  • 1/2 tsp crushed red pepper
  • 1/4 tsp ground pepper
  • 2 Tbsp tomato paste
  • 1.5 lbs Little Potatoes, cut into 1/2-inch pieces
  • 7 cups low sodium vegetable broth
  • 1 (14 oz) can great northern beans, drained and rinsed
  • 4 cups kale, chopped
  • 1/2 tsp salt


  • Step 1

    Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery and carrot, and cook until the vegetables begin to soften, about five minutes.

  • Step 2

    Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for one minute.

  • Step 3

    Stir in the tomato paste and cook for one minute.

  • Step 4

    Add the potatoes and vegetable broth, and bring to a boil over medium-high heat. Decrease heat slightly and cook at a lively simmer for 15 minutes.

  • Step 5

    Add the beans and cook until the potatoes are tender, 10 to 15 minutes.

  • Step 6

    Stir in the kale and cook until just wilted, about 1 minute. Season with salt. Serve.