Cranberry Bean, Kale and Potato Soup
Borlotti beans, tender red potatoes, and kale simmer with tomato, garlic, and rosemary in a rustic one-pot soup.
By Moow Editorial ·
- Keep the potato pieces uniform so they finish together.
- Stir in kale for the final minutes to preserve its color.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 large bowls
- Prep time: 15 minutes
- Cook time: 28 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 large bowls.
- Calories: 420 kcal
- Protein: 22 g
- Carbohydrates: 76 g
- Fat: 6 g
- Fiber: 20 g
- Sodium: 81 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 4 cups (700 g) cooked borlotti or cranberry beans without salt, drained
- 1 1/4 pounds (560 g) red potatoes, diced
- 8 packed cups (240 g) chopped kale
- 2 cups (480 g) no-salt-added tomato sauce
- 4 cups (960 g) water
- 1 medium onion (160 g), diced
- 1 tablespoon (14 g) olive oil
- 3 cloves (9 g) garlic, chopped
- 1 tablespoon (3 g) chopped fresh rosemary
- 1/2 teaspoon (1 g) black pepper
Directions
1. Heat the oil in a Dutch oven over medium and cook the onion until softened, about 5 minutes. Add the garlic and rosemary for 30 seconds.
2. Add the potatoes, tomato sauce, water, and black pepper. Simmer, partially covered, until the potatoes are tender, 15 to 18 minutes.
3. Stir in the borlotti beans and kale and simmer until the beans are steaming and the kale is tender, 5 minutes.
4. Divide the soup among four bowls.
Sources
No major U.S. food allergen is intentionally included. Heat cooked beans until steaming and refrigerate the soup within 2 hours.