Vegan Kale Pesto White Bean Potato Soup! Grab a bowl and spoon and get ready to snuggle up with this delicious, warming soup.

Nourishing, powerhouse ingredients shine in this oil free Vegan Kale Pesto White Bean Potato Soup that takes a vegan twist to kale-basil pesto in the form of a low-fat, cozy soup. It’s brimming with zippy lemon, earthy kale, sweet basil, and nutty vegan parmesan cheese accents. Beans and potatoes add hearty and comforting feels.  The broth is mild, yet flavorful, and it’s subtle creamy texture from mashed beans and potatoes creates a satisfying and cozy soup. Top it with freshly chopped basil, toasty pine nuts and vegan parmesan.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We loved this soup. It’s different and very tasty. Does it scream “pesto”?  No, it doesn’t, but it has all those lovely pesto elements, lemon, basil, garlic, and vegan parmesan cheese.

We ate it all up! You gotta give this one a try!

Tips for Success:

• Flavor Profile: This soup is an oil-free Whole Food Plant Based nod to Kale-Basil pesto in the form of a soup.  It’s full of lemony flavors with kale, basil, parmesan cheese accents.  Beans and chunks of potatoes make it hearty.  The broth is mild, yet flavorful and lightly creamy from the mashed beans and potatoes.  To get the full “pesto” experience, top individual servings with chopped fresh basil, toasted pine nuts and a liberal sprinkle of Vegan Parmesan Cheese.  The soup is not going to be like a pesto by any means, but it will give you a nod to those flavors: lemon, basil, garlic, and vegan parmesan cheese.
• Kale: Kale is a natural spice/herb neutralizer.  It provides great flavor, but it can mellow out spices and herbs over time; you may find that you need to ramp up spices and herbs after the soup is done
• Frozen Kale: You can use frozen kale in this soup.  We suggest thawing it out, squeezing out the excessive moisture, then start by adding 1 cup at a time until you get the preferred amount of kale in the soup.  Frozen kale has a stronger flavor than fresh kale.
• Number of Potatoes: We used approximately 8 medium-sized Russet potatoes to achieve 4 ½ cups of cubed potatoes.
• Vegan Parmesan Cheese: We used our Vegan Parmesan Cheese; however, feel free to use your favorite Vegan Parmesan Cheese.  If you wish to reduce or control the fat content of this dish, then replace the 2 tablespoons of Vegan Parmesan Cheese with 2 additional tablespoons of nutritional yeast with the understanding that the flavor will change accordingly.  We recommend using Vegan Parmesan Cheese to gain the full “pesto” experience.
• Toasted Pine Nuts: The toasted pine nuts are optional, but they add an extra element of pesto yumminess.  To toast pine nuts simply place the pine nuts into a dry skillet over medium heat.  Stir the pine nuts constantly when they start to smell fragrant and turn golden.  Immediately remove from the skillet once they have reached the desired color as they burn easily.
• Dried Basil and Fresh Basil: Both the dried and fresh basil play a role in this tasty pesto soup.  The dried basil is more intense, and the fresh basil adds to the “pesto-y” like flavors with its fragrance and “herbaciousness”.
• Cannellini Beans Substitutions: The cannellini beans can be substituted with Great Northern beans.  We do not recommend chickpeas.
• Number of Cans of White Beans: This recipe uses 3 cans of white beans, 2 are in the soup, and one can of the white beans is mashed, then added to the soup to thicken the broth.
• Mashing the Potatoes: To gain more creaminess to the soup, fish out about 1 cup of cooked potatoes from the soup broth, place them in a bowl, and mash them with a fork, then return them to the soup pot.  Mix them in.  This will flavor and thicken the broth.
• Amount of Sea Salt: Our family was completely divided over the amount of sea salt that was needed to season this soup.  Please feel free to adjust accordingly to suit your personal preferences.

Leftovers and Freezing:

Leftovers will generally keep for 5 days in the refrigerator.  Store in a covered container.

This soup freezes well.

Pantry Products:

• Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
• Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Products:

• Large stock pot

If you try this comforting soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Kale Pesto White Bean Potato Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 25-35 Minutes
• Total Time: 40-50 Minutes
• Yield: 4-5 Servings 1x
• Category: Soup
• Method: Stovetop
• Diet: Vegan

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Description

Nourishing, powerhouse ingredients shine in this oil free Vegan Kale Pesto White Bean Potato Soup that takes a vegan twist to kale-basil pesto in the form of a low-fat, cozy soup.

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Ingredients

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Base Ingredients:

• 1 medium yellow onion, fine dice
• 2 Tablespoon minced garlic
• 2 cups low-sodium vegetable broth *
• 5 cups water
• 1 Tablespoon reduced-sodium tamari *
• 4 to 4 ½ cups peeled and diced potatoes, 3/4-inch cubes * 

Spice/Herb Ingredients:

• 1 ½ teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil (+/-)
• ½ to 1 teaspoon Italian Seasonings (+/-)
• ½ to 1 ½ teaspoons sea salt (+/-) *
• Pinch to ¼ teaspoon black pepper (+/-) 

Other Ingredients:

• 3 to 4 cups chopped kale
• ¼ cup finely chopped fresh basil
• ¼ cup nutritional yeast
• 2 Tablespoons Vegan Parmesan Cheese (+/-) *
• 3 – [ 15 oz. cans ] cannellini beans, (divided), drained and rinsed *
• 3 Tablespoons lemon juice (+/-) 

Optional Toppings:

• Vegan Parmesan Cheese
• Toasted pine nuts
• Finely chopped fresh basil

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Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large stock pot, add the diced onions, sauté over medium-high heat until the onions are softened, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
3. Add the minced garlic, sauté for 30 seconds, then add all the remaining Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer. Simmer for 7 minutes, stirring occasionally.
4. After 7 minutes, add 2-cans of the white beans, chopped kale, and chopped basil. Simmer for 8 minutes.
5. While simmering, take the remaining can of white beans, drain and rinse, then place it in a small bowl and mash really well. Set aside.
6. After 8 minutes, add the nutritional yeast, Vegan Parmesan Cheese, lemon juice, and the mashed white beans. Simmer for several more minutes or until the potatoes are perfectly tender.
7. Once, the potatoes are perfectly tender, remove 1 cup of the cooked potatoes from the soup pot, place them in a bowl and mash them really well, then return them to the soup mixture, stir to incorporate. Simmer for several more minutes to allow the flavors to marry.
8. Top individual servings with chopped fresh basil, a sprinkle of Vegan Parmesan Cheese, and toasted pine nuts.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4-5 Servings

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