Last night was cold and snowy and I was fully immersed in a House of Cards binge-watching session, so I wanted something warming and super quick to make for dinner. I threw together this soup in about 25 minutes, and it was perfect — simple ingredients, little prep-work required, and flavorful and filling. Plus, I topped it with crumbled bacon; you can’t beat that!
White Bean, Kale, and Potato Soup
2015-02-22 10:24:32
Serves 6
Prep Time
10 min
Cook Time
15 min
Ingredients
- 1 small white onion, finely diced
- 1 stalk celery, finely diced
- 3 cloves garlic, minced
- 3 cups peeled, diced potatoes
- 4 cups fresh kale, rinsed, stems removed, and torn into small pieces
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 6 cups low-sodium chicken stock
- 1 15.5 oz. can northern beans, rinsed and drained
- 1/2 teaspoon dried thyme
- 2 cups milk
- Several dashes of cayenne pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 8 sliced bacon, cooked and crumbled (for garnish)
- 1/2 cup grated parmesan cheese (for garnish)
Instructions
- Melt butter in a large pot or dutch oven over medium-high heat.
- Add onion and celery and sauté for about 3 minutes, until softened.
- Add garlic and thyme, and cook for 1 minute, until fragrant.
- Stir in flour.
- Add broth and potatoes, and bring to a simmer. Cover and cook for 5 minutes.
- Reduce heat, stir in beans and kale. Cook for 5 minutes.
- Remove from heat and stir in milk. Season with salt, black pepper, and cayenne pepper.
- Serve garnished with crumbled bacon and grated parmesan cheese.
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