Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 medium onion, chopped

  3. 3 cloves garlic, minced

  4. 4 cups water

  5. 4 cups peeled and diced potatoes

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon ground white pepper

  8. 2 cups chopped rinsed kale

  9. 1 (15-ounce) can white beans, drained and rinsed

  10. 1 red bell pepper, roasted and diced (see note)

  11. 1/4 cup chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Heat large saucepan over medium-high heat. Add oil then onion and garlic, and sauté for about 5 minutes. Add the water, potatoes, salt and pepper; bring to a boil. Lower heat to a simmer and cook uncovered 20 minutes, stirring occasionally. Stir in the kale, beans, pepper and parsley, cook 10 minutes more until kale wilts and soup is heated through. Turn off the heat and let stand for about 10 minutes. Ladle the soup into bowls and serve with warm crusty bread.


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