Creamy Winter Soup with Potatoes and White Beans
Sometimes it’s practically impossible to remember that winter does come to an end. For those seemingly endless cold days, I made this winter soup recipe! It’s hearty, warm, comforting, and basically everything you’d want out of a soup on a cold, cloudy winter day!
Ingredients
- 2 Tablespoons olive oil
- 2 celery stalks ~1 cup, chopped
- 3 carrots ~1 cup, chopped
- 1 yellow onion diced
- 4 cloves garlic minced
- 6 red potatoes ~5 cups, chopped
- 2 teaspoons dried rosemary
- 1 teaspoon sea salt
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 4 cups water or vegetable broth
- 2 cups oat milk
- 2 cans cannellini beans drained and rinsed
- 1/2 bunch of kale ~3 cups, de-ribbed and roughly chopped
Instructions
- Heat olive oil (2Tblsp) in a large pot over medium heat.
- Once hot, add celery (1c), carrots (1c), onion (1), and garlic (4 cloves) and cook for 8-10 minutes, until onions are mostly clear and vegetables are slightly softened.
- Add potatoes (5c) and seasonings (2tsp rosemary, 1tsp salt, 1tsp red pepper flakes, 1/2tsp garlic powder) and sauté for additional 2-3 minutes.
- Add water or vegetable broth (4c). Increase heat to medium-high and bring to a boil.
- Once boiling, reduce heat to low. Cover and simmer for 25-30 minutes, until potatoes are fork-tender.
- Add beans* (2 cans), kale (3c), and oat milk (2c). Simmer for an additional 5 minutes, until kale is softened.
- Serve immediately with saltine crackers or slices of toasted bread.
- Keeps in refrigerator for 4-5 days or in freezer for up to a month.
Notes
*If you like your beans softer, add them in at Step 5 instead of Step 6.