Kale, White Bean, and Potato Soup

Soup & Stew

Fairgrown

A hearty, nutritious soup perfect for fall and winter — potatoes, white beans, carrots, and celery simmered in stock with wilted kale and a bright squeeze of lemon. Sourced from America's Grow-a-Row.

Ingredients

Primary

Kale— 1 head, ribs removed and leaves cut into bite-sized pieces
Potatoes— 2, peeled and diced
Carrots— 3, diced
Celery— 2 stalks, diced
Onions— 1, diced
Lemons— 1 (zest and juice)

Additional / Pantry

2 tablespoons olive oil
2 cloves garlic, minced
1 can low-sodium white beans
1-32 oz box low-sodium stock (vegetable, chicken, or beef)
Salt and pepper to taste
Parmesan cheese, red pepper flakes, and more lemon juice (to serve)

Instructions

In a deep pot, add oil, onion, garlic, celery, and carrots; season with salt and pepper. Over medium heat, sauté the vegetables until they are slightly soft and the onion is clear.
Add the potatoes, beans, and stock. Add water to the pot to cover all the vegetables with liquid. Let simmer on medium/low heat for about 20 minutes, or until the potatoes can be easily pierced with a fork and are cooked through.
When the potatoes are cooked, add the kale, squeeze the lemon juice into the pot, and mix together. Cook for 5 more minutes until the kale has wilted. Serve with parmesan cheese, red pepper flakes, and more lemon juice.

Notes

Chef's Tips: • Add two chicken sausages, crumbled into pieces, with the onion and vegetable mixture at the start of the recipe. • Or add cooked shredded chicken or turkey at the end of the recipe with the kale. Cook long enough to heat the meat through, and serve.