Savory Kale, Cannellini Bean, and Potato Soup Recipe

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Most Helpful Positive Review

Oct 13, 2009

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.

—LIZCANCOOK

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Most Helpful Critical Review

Apr 04, 2011

Not overly flavorful, but it tasted fresh and healthy.

—catwhispererPhD

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148 Ratings

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Aug 31, 2009

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!

—dustyroads

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Aug 18, 2009

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.

—Sarah

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Feb 02, 2010

Great Soup! But I'm giving it 4 stars because the recipe timing should be flipped -- the kale needs to cook longer than 20 min and should be put in before the potatoes and beans or they become mushy and overcooked. (I used canned beans.) Just flip the last two instructions and make a great hearty soup. I also added a little parmesan cheese to each bowl before serving and also added beef kelbasa (sp?) when I added the beans and potatoes. Delicious!

—Mysticalsister

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Nov 18, 2009

I used more carrots and kale than it called for (doubled), as I like a hearty soup and used veggie broth instead of chicken to make it vegetarian. It was really, really good! DO NOT SKIMP on the wine - it absolutely makes the flavor of the soup! Thanks for this tasty recipe - will definitely make it again.

—lmarlow

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Oct 28, 2009

Delicious! Other than doubling the recipe, I omitted the chile pepper (since this is for a 2 yr old too), added a little sausage, and some sea salt, since I used homemade unsalted chicken broth. I reserved half of the garlic and added at the very end, to get the most of its amazing health properties. I used Pinot Grigio wine (I keep the mini 4-pks around for cooking) and it gives the soup a new dimension. Oh, and I put about 75% of the soup in a blender, and then mixed them together to give this a creamy bean-potato base. Nummy!

—AT0MICGIRL

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Nov 23, 2009

I made some changes, mostly because I didn't have everything in the kitchen. Subbed garbanzo beans for the white beans, which ended up giving some nice texture. I had parsnips (yum!) instead of carrots, so I added a can of tomatoes for the color. And because tomatoes make everything tasty. Subbed a bay leaf because my sage plant died. :( Didn't have chicken broth so instead I used water with a couple tablespoons of soy sauce and a dash of Worcestershire. Kept the wine in and I'm so glad - it added a nice depth and sharpness to the soup. This cooked up quickly and was a beautiful and delicious soup for a chilly, rainy winter evening. Nice and forgiving recipe - one to keep and play around with depending on what's in your fridge.

—LSPENCER01

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Nutrition

Calories
262 kcal
13%

Carbohydrates
38.8 g
13%

Cholesterol
2 mg
< 1%

Fat
5.4 g
8%

Fiber
6.9 g
28%

Protein
8.2 g
16%

Sodium
245 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Savory Kale, Cannellini Bean, and Potato Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 262
Calories from Fat: 48

% Daily Value *
Total Fat 5.4g 8 %
** Saturated Fat 0.9g 5 %
** Cholesterol 2mg < 1 %
Sodium 245mg 10 %
** Potassium 707mg 20 %
Total Carbohydrates 38.8g 13 %
** Dietary Fiber 6.9g 28 %
Protein 8.2g 16 %
** Sugars 4.2g
** Vitamin A 123 %
** Vitamin C 95 %
** Calcium 11 %
** Iron 26 %
** Thiamin 16 %
** Niacin 19 %
** Vitamin B6 32 %
** Magnesium 16 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.