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Served Vegan Kale Pesto White Bean Potato Soup

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


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.



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:


  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.


*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