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“This is terrific. I used peas instead of celery and added right before I added the kale and white beans. I also used milk instead of heavy cream, and I added an extra can of white beans. I read that you could add orzo to this, and I did add some brown rice which I really liked. I'll post as written. Nice hearty filling soup. Recipe courtesy of hellolittlehome.com.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add celery, carrots, and onions to pot. Cook, stirring occasionally, until vegetables are softened and starting to brown, about 5 to 7 minutes.
  3. Stir in 1 teaspoon salt, garlic, and thyme and cook until fragrant, about 30 seconds to 1 minute.
  4. Sprinkle flour over vegetables and mix until coated.
  5. Add broth and potatoes to pot and stir well. Bring to a boil.
  6. Reduce heat to a simmer and cook until potatoes are almost tender, about 10 minutes.
  7. Stir in kale and beans, then cook until everything is tender, about 5 to 10 minutes more.
  8. Add heavy cream to soup and mix well. Then remove soup from heat and season to taste with salt and pepper.
  9. Serve immediately.

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