(42 votes, average: 3.64 out of 5)
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This vegan potato soup is very versatile, so feel free to change up the mix-ins depending on what is available in your kitchen. No kale? Use spinach, escarole or Swiss chard. Out of Great Northern beans? Substitute cannellini or kidney beans, or even chickpeas.
Ingredients
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Preparation
Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery and carrot, and cook until the vegetables begin to soften, about 5 minutes.
Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for one minute.
Stir in the tomato paste and cook for one minute.
Add the potatoes and vegetable broth, and bring to a boil over medium-high heat. Decrease heat slightly and cook at a lively simmer for 15 minutes.
Add the beans and cook until the potatoes are tender, 10 to 15 minutes.
Stir in the kale and cook until just wilted, about 1 minute. Season with salt. Serve.