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Veggie Bean Kale Soup

This Veggie Bean Kale Soup is nutritious and protein packed with a hint of spice!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Servings: 6 -8


  • 1 T olive oil
  • 1 medium onion diced
  • 3 stalks celery diced
  • 3 medium carrots chopped into half moons
  • 2 cloves garlic minced
  • 6 medium red potatoes diced (leave the skins on for more nutrition)
  • 4 cups vegetable broth
  • 4 cups water
  • 2 15 oz cans cannellini beans rinsed and drained
  • 1 large bunch kale deveined & chopped
  • Salt & black pepper to taste
  • 1/2 t red pepper flakes or to taste
  • 1/4 cup heavy cream
  • Freshly grated parmesan cheese optional


  • In a large pot over medium heat, add the olive oil. Add the onion, celery, and carrots. Cook and stir for 4 to 5 minutes or until the onions are softened. Add the garlic and continue to cook and stir for 1 more minute.
  • Increase the heat to medium-high and add the red potatoes, vegetable broth, water, salt, pepper, and crushed red pepper. Once the mixture starts to boil, reduce the heat to medium, cover, and allow to simmer for 20 to 30 minutes or until the potatoes are fork tender.
  • Add the beans, kale, and heavy cream. Stir frequently until the kale has wilted. Add additional salt and pepper if desired.
  • Serve with a generous helping of freshly grated parmesan cheese on top.
  • Enjoy!


For a vegan-friendly version, omit the heavy cream or use a plant-based cream!
Recipe Source: The Curvy Carrot