VEGAN POTATO SOUP RECIPE WITH BEANS & KALE

You probably have everything in your pantry and fridge to make this healthy and delicious Vegan Potato Soup with Beans and Kale. Perfect for weeknights! 211 calories and 4 Weight Watchers Freestyle SP. Thank you to The Little Potato Company for helping me share this recipe with you.



This past weekend was one of great excitement for our family. Since moving to the Seattle area in June, we’ve been renting a townhouse while navigating the crazy (!!) housing market here. Thanks to our amazing real estate broker and some serious patience, we finally closed on a house on Friday and moved in over the weekend. Boxes, boxes, everywhere, which means that we are focusing on meals born of pure convenience and ease. If the ingredients aren’t already in the fridge and pantry, or the necessary pans are hidden away in a box, the meal just ain’t happening



There was a night of take-out pizza in the midst of moving, but after signing over virtually every penny (or so it seems) to the bank, cooking at home is necessary for our wallets. And let’s be honest, for our waistlines. This 40-something body can only take so many pizza nights before my jeans begin to protest. Veggies, veggies and more veggies is the order of the day, and this healthy vegan potato soup fits the bill. It doesn’t hurt that this recipe requires only one large saucepan, which means less rummaging through boxes, plus less dishes to wash.

One of the ingredients that I always keep on hand is a bag of my favorite Creamer potatoes from The Little Potato Company. If we’re not including them in slow cooker soups, roasted vegetable side dishesor fun appetizers, my son is microwaving a handful of them for an afternoon snack. My little chef seasons them with salt, pepper and a sprinkle of rosemary or cumin, and dips them into ketchup. For this vegan potato soup, I used the Blushing Belle varietal, but any of the Creamer potato varietalswould work well.

This 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.

Vegan Potato Soup Recipe With Beans & Kale

Nutrition Facts
Serving Size	1 1/2 cups
Amount Per Serving	As Served
Calories 210.3 calCalories from fat 18
% Daily Value
Total Fat 2.2g	3%
Saturated Fat0.3g	2%
Cholesterol 0mg	0%
Sodium 556.3mg	23%
Carbohydrate41.0g	14%
Dietary Fiber9.9g	40%
Sugars 7.8g
Protein 8.8g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Vegan Potato Soup with Beans and Kale…You probably have everything in your fridge and pantry to make this delicious, healthy soup recipe! Great for busy nights. 211 calories and 4 Weight Watchers Freestyle SP

Serves 6From the kitchen of cookincanuck.com

Ingredients

• 2 tsp olive oil
• 1 medium onion, chopped
• 1 large stalk celery, diced
• 1 medium carrot, diced
• 3 garlic cloves, minced
• 3/4 tsp crushed dried rosemary
• 3/4 tsp tsp dried thyme
• 1/2 tsp crushed red pepper (less to taste)
• 1/4 tsp ground pepper
• 2 tbsp tomato paste
• 1 1/2 lb. Little Potato Company Creamer potatoes (I used Blushing Belle), cut into 1/2-inch pieces
• 7 cups low sodium vegetable broth
• 1 (14 oz.) can Great Northern beans, drained & rinsed
• 4 cups chopped kale
• 1/2 tsp salt (or to taste)

Directions

1. 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.
2. Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 1 minute.
3. Stir in the tomato paste and cook for 1 minute.
4. 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.
5. Add the beans and cook until the potatoes are tender, 10 to 15 minutes.
6. Stir in the kale and cook until just wilted, about 1 minute. Season with salt. Serve.

Recipe Notes

Weight Watchers Points: 4 (Freestyle SmartPoints), 5 (SmartPoints), 5 (Points+)

more recipes @ www.cookincanuck.com

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