White Bean Potato Soup with Rosemary & Kale
Prep Time
20 mins
Cook Time
15 mins
 

This recipe is so easy to make, and so good for you! With a savory flavor, a lightly creamy texture, this soup will not disappoint! Recipe adapted so you can make it quickly in the Instant Pot or on the stove top.



Course: Soup
Keyword: Instant Pot, kale, Mashed Potatoes, Rosemary, soup, white bean
Servings: 4 people
Author: Jan
Ingredients
Ingredients
  • 1 TB olive oil
  • 4 cloves garlic minced
  • 1 onion chopped
  • 1 cup chopped celery about 2 stalks
  • 1 cup chopped carrots about 2 carrots
  • 1 TB fresh rosemary chopped
  • 3 white potatoes peeled and cut into cubes
  • 1 can 15 oz. white beans , drained and rinsed - or 1 3/4 cup precooked beans
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika optional
  • 4 cups vegetable or chicken broth 4 tsp vegetable or chicken bouillon paste can also be used with 4 cups water
  • 1 cup water
  • 2 bay leaves
  • 4 kale leaves washed and stems removed. Chop into bite size pieces.
  • 1 tsp apple cider vinegar
Instructions
Instructions
  1. Set the Instant Pot to "SAUTE"
  2. Add the oil to the pot, then add the chopped onions, carrots, celery and a pinch of salt. Simmer for 3-4 minutes, or until onion is soft, stirring frequently. (Add a little water if the veggies start to stick).
  3. Add the garlic and rosemary. Continue to stir and cook until the garlic is fragrant. Do not overcook.
  4. Add the potatoes, beans, salt, pepper, paprika, broth, bay leaves and water to the pot.
  5. Turn the Instant Pot off, and set on "SOUP
  6. Adjust down to only 3 minutes. (It will take about 12 minutes to come up to pressure). So the total time is around 15 minutes.
  7. Not bad for a healthy bowl of soup, don't ya think?
  8. While you are waiting for the soup to cook, cut up the kale.
  9. Save your kale stems for juicing, or compost if you are into that kind of thing.
  10. When the timer goes off, flip the pressure valve for a "QUICK RELEASE"
  11. Once the pressure is release, remove the bay leaves.
  12. To create a more creamy texture: using an immersion blender to puree the soup until it is the texture you like. Leave some of the potato and carrot chunky.
  13. If you don't have an immersion blender, carefully transfer half of the soup to a blender. (Only fill half way full). Blend until smooth. Return this mixture to the pot and stir.
  14. Add the kale and vinegar and then place the lid back on and let the kale sit for about 5 minutes until wilted and tender in the soup. No need to turn it back up to pressure!
  15. Taste the soup and add more salt and pepper if needed.
  16. There you have it!
  17. Ladle soup in a bowl and ENJOY!