Hearty winter soups––what more could a girl want? (Maybe a side of cornbread to go with…) Boil a pot of this White Bean & Kale Soup and you’ll be warm and toasty! This soup is entirely vegan and can be made oil & salt free, if you wish. It also acts more like a stew. The trick to the creamy broth? Potatoes!

White Bean & Kale Soup

3 tablespoons olive oil

5 carrots, finely diced

7 celery stalks, finely diced

1 onion, diced

1 teaspoon minced garlic (or two garlic cloves)

1 teaspoon kosher salt

2 medium gold potatoes

3 tablespoons unflavored plant milk

2 15 oz. cans cannellini beans, drained

6 cups vegetable broth

1 bunch kale, roughly chopped

1 tablespoon Italian seasoning

½ teaspoon fennel

1. In a large stockpot over medium heat, heat the olive oil. Add the carrots, celery, onion, garlic, and salt and sauté until translucent and very soft.

2. While the mirepoix cooks, steam the potatoes in the microwave until very soft (about 3-4 minutes). After steaming, mash them with a fork. Add the plant milk (more if needed) and continue mashing until you get a smooth mashed potato consistency. Set this mixture aside.

3. To the stockpot, add the vegetable broth and the beans. Let it come to a simmer. Then add the kale, Italian seasoning, and fennel.

4. As the soup comes to a boil again, add the mashed potatoes and stir well. Try to break up any large potato chunks. As the soup cooks, the potato will separate and create a thicker and more creamy broth.

5. Let the soup simmer for another 15-20 minutes. Serve while hot.