Best 2 Savory Kale Cannellini Bean And Potato Soup Recipes

Indulge in a culinary journey with our hearty and comforting Savory Kale, Cannellini Bean, and Potato Soup. This delectable soup is a symphony of flavors and textures, featuring tender kale, creamy cannellini beans, and hearty potatoes, all simmered in a rich and savory broth. Each spoonful is a burst of goodness, with a perfect balance of earthy, nutty, and slightly sweet notes.

Accompanying this main recipe are three additional variations to tantalize your taste buds. Try the vibrant and tangy Lemon-Dill Kale Soup, brimming with fresh lemon and dill flavors. For a smoky and aromatic twist, explore the Mediterranean-inspired Kale and Sausage Soup, where succulent sausage and aromatic spices dance together in harmony. And for those who love a creamy and cheesy delight, the Creamy Kale and Potato Soup is an absolute must-try, featuring a luscious blend of cheese and herbs.

These culinary creations are not just delicious; they're also packed with wholesome ingredients that nourish your body and soul. Kale, a leafy green powerhouse, provides an abundance of vitamins, minerals, and antioxidants. Cannellini beans, a type of white bean, offer a creamy texture and a boost of protein and fiber. Potatoes, a versatile root vegetable, contribute heartiness and essential nutrients.

Here are our top 2 tried and tested recipes!

SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP

Savory Kale, Cannellini Bean, and Potato Soup image

I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!

Provided by ChrisKelly

Categories Kale Soup

Time 1h15m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, diced
¾ cup diced carrot
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 cups water
1 cup white wine
3 potatoes, halved and sliced
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh sage
½ teaspoon chopped fresh thyme
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups finely chopped kale leaves
1 small red chile pepper, seeded and chopped fine
ground black pepper to taste

Steps:

Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Nutrition Facts : Calories 262 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 5.4 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 245.2 mg, Sugar 4.2 g

SPICY SWEET POTATO KALE CANNELLINI SOUP

Spicy Sweet Potato Kale Cannellini Soup image

This cross between a soup and a stew fits the meatless Monday bill quite nicely. It warms you right up, and satisfies without leaving you overstuffed.-Marybeth Mank, Mesquite, Texas

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
3 pounds sweet potatoes (about 5 medium), cubed
2 medium Granny Smith apples, peeled and chopped
1 teaspoon honey
1 teaspoon rubbed sage
3/4 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
3 cans (14-1/2 ounces each) vegetable broth
2 cans (15 ounces each) cannellini beans, rinsed and drained
3 cups chopped fresh kale
1/2 cup heavy whipping cream
Optional toppings: Olive oil, giardiniera and shredded Parmesan cheese

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in sweet potatoes, apples, honey, seasonings and broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 25-30 minutes., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender; return to pan. Add beans and kale; cook, uncovered, over medium heat until kale is tender, 10-15 minutes, stirring occasionally. Stir in cream. Serve with toppings as desired.

Nutrition Facts : Calories 250 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 615mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 7g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't overcrowd the pot. If you add too many ingredients, the soup will be watery and bland.
Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop.
Season the soup to taste. Start with a small amount of salt and pepper, and then add more to taste.
Serve the soup with a variety of toppings. This could include croutons, grated Parmesan cheese, or a dollop of sour cream.

Conclusion:

This savory kale, cannellini bean, and potato soup is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. The soup is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. Enjoy!