Kale and Potato Soup

Greens and beans turn ordinary potato soup into a meal-in-a-bowl. Hearty kale hits the spot in winter, but try beet greens instead as spring draws nearer.


  • 2 tbsp oil
  • 2 medium onions, chopped
  • 1 carrot, peeled and chopped
  • 3 garlic cloves, minced
  • 2 large or 3 medium potatoes, peeled and diced
  • 6 cups vegetables broth
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp hot red pepper flakes (or to taste)
  • 4 medium/large kale leaves, washed and roughly chopped
  • 1 cup cooked Romano beans, or 1 can Romano beans, drained and rinsed
  • salt, pepper, and lemon juice to taste


  1. Heat the oil in a large pot over medium heat.
  2. Add the onion and carrot. Cover, and cook until softened, about 7 minutes.
  3. Add the garlic, potatoes, broth, oregano, basil, and red pepper flakes. Simmer for 20 minutes.
  4. Blend with an immersion blender until smooth.
  5. Stir in the kale and cook for 20 minutes longer.
  6. Add the beans and simmer for 10 minutes.
  7. Taste and adjust seasonings with salt, pepper, and lemon juice.
Posted on September 8, 2015 and filed under soups & stews.