White Bean Soup with Mushrooms and Potatoes
This soup is the perfect comfort food on a chilly or rainy fall day. It is both satisfying and filling – with complex carbohydrates from the potatoes and protein from the white kidney beans. The addition of fragrant tarragon ties together the combination of white beans, mushrooms, potatoes, and kale perfectly. This soup is delicious on its own, but it would also be great served with a rustic baguette or a side salad.
This White Bean Soup with Mushrooms, Potatoes, and Kale has so much flavour, even though it is made with only a few simple ingredients. It is easy to throw together, and fairly quick to make. I love making it on Sunday nights and having leftovers for lunch throughout the week.
For more fall inspired recipes, try my Cinnamon Apple Oat Muffins or Vegan Apple Crisp!
White Bean, Mushroom, and Potato Soup
Ingredients
- 1 teaspoon olive oil
- 1 clove garlic minced
- 1 medium onion diced
- One 8 oz package of brown mushrooms sliced
- 1 cup potatoes diced
- 2 cups water
- 2 cups veggie broth homemade or store-bought
- One 540 ml can white kidney beans drained and rinsed
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon tarragon
- 1 cup kale chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic, onions, and mushrooms and soften over medium heat for 4-5 minutes.
- Add the diced potatoes, water, veggie broth, and white beans. Season with salt, pepper, and tarragon. Simmer covered over low to medium heat until the potatoes are soft, about 20 minutes.
- Add the chopped kale 2-3 minutes before serving.