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Creamy White Bean and Kale Soup

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 3 Servings
Course: dinner, lunch
Ingredients Method

Ingredients
  

  • Oil
  • ½ Onion diced
  • 4 Carrots diced
  • 4 Celery Ribs diced
  • 1 tsp Garlic Powder
  • ½ tsp Red Pepper Flakes optional
  • 3 cups Vegetable Stock
  • 2 cans Northern Beans drained and rinsed
  • 1½ lbs Gold Potatoes chopped into bite sized pieces
  • Salt to taste
  • Pepper to taste
  • 2 Bay Leaves optional
  • 3 cups Kale washed and chopped

Method
 

  1. In a large pot, heat oil over medium heat. Add onions, carrots, and celery. Cook, stirring occasionally, until soft and translucent, about 5-6 minutes.
  2. Add garlic powder and red pepper flakes and continue to cook for 30 seconds more.
  3. Add vegetable stock, northern beans, potatoes, salt, pepper, and bay leaves. Stir, bring to a boil, reduce the heat to low, cover, and cook for 12-15 minutes or until potatoes are tender.
  4. Remove from the heat and mash or blend half of the soup to create a creamy texture. If using a blender, allow soup to cool slightly before blending to avoid hot splatter. Pour blended soup back into the remaining soup.
  5. Place soup back on the stove and stir in kale. Bring to a simmer and cook for 5-6 minutes or until kale is tender. Stir occasionally to avoid sticking. Serve and enjoy!