This lusciously satisfying Potato, Bean, Kale Soup is packed with nutrition and it’s oil-free, vegan, and gluten-free. Perfect for meal prep!

Bean Potato Kale Bean Soup in a soup pot on a blue background with a wooden spoon, a towel, and a stack of bowls.

There’s nothing quite like a warming, comforting bowl of soup on a cold winter day.

Why You’ll Love This Potato Kale Bean Soup

This Potato Kale Bean Soup is packed with flavor.

It’s perfect for meal prep. Make this soup ahead of time and kept in the refrigerator for quick and delicious meals all week. (It’s actually better the next day!)

Or double (or triple) the recipe for feeding the family.

High in protein, slimming fiber, calcium, manganese, folate, vitamin K, Vitamin B6, and more, this cozy soup is loaded with nutrition.

It is plant-powered!

It’s oil-free!

And it’s gluten-free!

FAQ

Three bowls of Potato Kale Bean Soup on a blue background with a towel.

Can I use canned beans instead of home-cooked beans?

Yes, either canned beans or home-cooked dried beans work great in this recipe. However, home-cooked beans will produce a lusciously creamier soup. Canned beans will produce a soup that is less creamy (like the photos in this post).

Here’s how I cook my beans.

Can I use a different type of bean in this soup?

White beans are best in this recipe because they lend to the creamy texture of this soup. I use great northern beans, but any kind of white bean would work well.

How long do leftovers keep in the refrigerator?

You can store this soup in an airtight container in the refrigerator for 4 to 5 days.

Serve this satisfying soup along with some crusty bread for a wholesome and nourishing meal.

Enjoy!

Bean Potato Kale Soup in a bowl on a blue background with a wooden spoon, a towel, and a soup pot.

Potato Kale Bean Soup

This lusciously satisfying Potato, Bean, Kale Soup is packed with nutrition and it’s oil-free, vegan, and gluten-free.

If at all possible, use beans that have been cooked in a crock-pot or in an Instant Pot for this soup. It takes a little planning ahead, but the creaminess and added flavor are so worth it!

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Prep Time 40

Total Time 40

Course Lunch, Main Course, Soup

YIELD 8 cups

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Ingredients

1 cup diced celery - (about 2 medium ribs)
2/3 cup diced carrot - (about 2 small to medium)
1 cup diced yellow onion - (about 1 medium)
2 tablespoons minced fresh garlic - (about 8 cloves garlic)
1/4 cup minced fresh parsley - (about 1/3 small bunch)
3 1/2– 4 cups water or vegetable broth - divided
3 1/2 teaspoons (1 tablespoon + 1/2 teaspoon) dried basil
3 teaspoons (1 tablespoon) granulated onion
1 1/2 teaspoons dried parsley
1 1/4– 1 3/4 teaspoons salt - depending on how much salt is in beans
1/2 teaspoon celery salt
3/4 teaspoon granulated garlic
1/2 teaspoon dried ground savory
1/4 teaspoon dried oregano
1/8 teaspoon dried rubbed sage
1/4 teaspoon dried ground rosemary
3 Turkish bay leaves
2 medium-small yellow potatoes - (9 ounces or 1 1/2 cups diced)
3 medium-large curly kale leaves, tough stems removed - (2.5 ounces or 2 1/2 cups chopped)
3 cups white beans, drained but not rinsed - divided. See note.
1 tablespoon tomato paste

Instructions

Dice celery, carrots, and onions.
Heat a large saucepan or small soup pot over medium heat until warm.
(Note: This recipe is oil-free and uses this dry sauté method to saute the vegetables. Add 1 tablespoon of oil if you prefer to sauté with oil.)
Add celery, carrots, and onions and reduce heat to medium-low. Sauté for about 8 minutes, stirring occasionally and adjusting heat as necessary so that the vegetables are lightly browned at the end of the cooking time.
Meanwhile mince garlic and fresh parsley. Set aside.
When vegetables are done, remove 1/2 cup vegetables from pan and place in blender. Set aside.
Add 3 cups water or broth to vegetables in pan. Add minced garlic and fresh parsley and seasonings.
Meanwhile, peel and dice potatoes. Add to pan. If soup is not boiling, increase heat.
Chop kale and add to pan.
Cook uncovered at a low boil for 5 to 10 minutes or until potatoes and kale are tender.
To vegetables in blender, add remaining 1 cup beans, 1/2 cup water or broth, and tomato paste. Blend until smooth and creamy.
Note: The white beans make the soup nice and creamy, but they do change the appearance. I didn't blend them for the photo because the soup isn't as photogenic. But the blended beans make the soup taste amazing!
Remove bay leaves. Add 2 cups white beans to soup pot.
Stir blender mixture into soup and cook until hot.
Adjust salt to taste. Add additional water or broth if a thinner soup is desired.
Serve hot.

Notes

White beans cooked in a slow-cooker or Instant Pot work best in this recipe as they produce a creamier soup.

If using canned beans, use two 15-ounce cans, and add them along with the water and seasonings. (Canned beans will produce a soup that is less creamy like the photos in this post.)

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