Potato and kale soup

    1 hour 15 min

    A broth-based soup, which calls for kale, cannellini beans and potatoes. Add smoked sausage or bacon for additional flavour if you wish. This soup can also be made totally vegetarian, by using vegetable stock.

    185 people made this

    Serves: 6 

    • 2 tablespoons extra-virgin olive oil
    • 1 onion, diced
    • 1 medium carrot, peeled and diced
    • 4 cloves garlic, finely chopped
    • 750ml low salt chicken stock
    • 475ml water
    • 250ml white wine
    • 3 potatoes, halved and sliced
    • 1/2 teaspoon chopped fresh rosemary
    • 1/2 teaspoon chopped fresh sage
    • 1/2 teaspoon chopped fresh thyme
    • 1 (410g) tin cannellini beans, rinsed and drained
    • 135g kale leaves, finely chopped
    • 1 small red chilli, seeded and finely chopped
    • ground black pepper to taste

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Heat the olive oil in a large saucepan over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic; cook for 5 minutes more.
    2. Pour in the chicken stock, water and white wine; stir in the potatoes, rosemary, sage and thyme. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until the potatoes are tender, about 20 minutes. Add the cannellini beans, kale, chilli and black pepper; simmer, covered, for 30 more minutes.


    If you don't have fresh herbs at hand, use 1/4 teaspoon each of dried rosemary, sage and thyme.

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    Reviews in English (163)


    I'm the first reviewer to make this recipe exactly as written, and it is delicious. I'm sure the additions noted would also be good, but as-is, this is a hearty, healthy soup.  -  13 Oct 2009  (Review from Allrecipes US | Canada)


    Very good soup! I used potatoes, onion, carrots and pepper from our garden. I added a can of diced tomatoes instead of the wine, and threw in some corn for color interest. DH (who loves everything creamy) even thought it was delicious. And it is very healthy! Can't wait to have it again tomorrow. Will make again and again!  -  27 Aug 2009  (Review from Allrecipes US | Canada)


    Delicious! Kosher salt and dried basil to taste, 1 can diced tomatoes, 2 cans broth, and 1 cup water instead of 2. I didn't have a red pepper, but I had to make this, so I used a few dashes of hot sauce and cayenne. This is the only kale soup recipe on this site that I found with wine in it. It makes a big difference. Otherwise, it's much closer to chicken soup. First thing, before sauteeing the onion, I crisped up some canadian bacon to add flavor. For the kale, I used one bunch, chiffonaded/julienned very thin and let the whole pot set overnight. The soup was transformed. I highly recommend it! Thanks for the recipe.  -  17 Aug 2009  (Review from Allrecipes US | Canada)