Whole Food Recipes: Potato, Kale, & White Bean Soup

We've been pretty fortunate here in Tennessee to not have an extreme winter (yet), but we have had some chilly nights lately.  It may have something to do with the large pot of chili that my mom used to make for us, but these cool nights make me crave hearty, warm soups.  For years, I would make a tomato-based veggie soup when I needed to heat my body from within, but I had some delicious kale and potato soup at a Nashville vegetarian restaurant last year, and it quickly became my favorite.  I went home and came up with my own version.  Over the past couple of months, I've made this several times, and it never fails to make my tummy happy. It's one of those meals that gets better each time it's reheated, too. 

Potato, Kale, and White Bean Soup

4-5 garlic cloves, minced

1 medium onion, diced

3 celery stalks, diced

3 carrots, diced

2 cartons low-sodium vegetable broth

2 cups filtered water

3 medium russet potatoes, sliced long-way, then thinly sliced (half-moon shapes)

2 bunches curly kale, roughly chopped

2 cans white beans (I like using Cannellini beans)

3 bay leaves

2 tbsp. Bragg's liquid aminos (or other wheat-free soy sauce)

Sea salt and pepper to taste

Heat a large pot over medium-high heat, and add the onion, garlic, carrots, and celery.  Cover and cook until the onions and garlic begin to brown.  I don't use oil for this, but will add a dash of the broth if my vegetables start to stick. 

When the onions and garlic begin to brown, add the sliced potatoes, white beans, both cartons of broth, water, and bay leaves.  Stir and turn the heat to high until the soup begins to boil.  At this point, reduce the heat to medium and add the Bragg's. 

Allow the soup to simmer over medium heat, stirring occasionally, until the potatoes soften and begin to fall apart.  This took about 30 minutes on my stove.  When the soup is ready, add your chopped kale and stir.  This will wilt the kale without over-cooking it, adding a beautiful bright green color to the soup.  Add sea salt and pepper as needed.  Serve along side your favorite sourdough or gluten-free bread for a hearty winter meal.