Vegan Potato Soup Recipe With Beans and Kale Vegan Potato Soup Recipe With Beans and Kale

Vegan Potato Soup Recipe With Beans and Kale

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.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

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 5 minutes.

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

Stir in the tomato paste and cook for one minute.

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.

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

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

Step 1 out of 6

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 5 minutes.

Step 2 out of 6

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

Step 3 out of 6

Stir in the tomato paste and cook for one minute.

Step 4 out of 6

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 out of 6

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

Step 6 out of 6

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

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