Kale, white bean, and potato soup with cheese toasts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Kale, white bean, and potato soup with cheese toasts

Kale, white bean, and potato soup with cheese toasts

Soy-Free, Vegetarian, Protein Plus

2 Servings, 720 Calories/Serving

25–35 Minutes

This hearty soup makes a warming meal on chilly nights. Sautéeing the potatoes with onions and garlic first speeds the cooking time and boosts their flavor. Protein-rich white beans also thicken the broth as they break down. The cheese toasts, while great on their own, are a terrific vehicle for mopping up the broth.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 yellow onion
  • Peeled fresh garlic
  • ½ pound Yukon Gold potato
  • 1 bunch kale
  • 1 cup white beans
  • Fresh flat-leaf parsley
  • ½ teaspoon Aleppo chile flakes (optional)
  • 1 ciabatta roll
  • ½ cup grated cheddar

Nutrition per serving

Calories 720, Total Fat 31g (40% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 900mg (39% DV), Total Carb. 88g (32% DV), Fiber 15g (54% DV), Protein 28g
Contains: Milk, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables

Heat the oven or a toaster oven to 400°F.
  • Peel and thinly slice the onion.
  • Finely chop enough garlic to measure 1 teaspoon.
  • Cut the potato in half, then cut the halves into ¼-inch-thick half-moons.
  • Strip the kale leaves from their stems; coarsely chop the leaves.
  • Rinse the white beans.
  • Strip the parsley leaves from their stems; coarsely chop the leaves.


Cook the soup

In a medium pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the onion, garlic, and potato, and season with salt and as much of the Aleppo chile as you like. Cook, stirring occasionally, until the the potatoes are just beginning to soften, 3 to 5 minutes.
Add the kale, season lightly with salt, and cook just until the leaves start to wilt, 1 to 2 minutes.
Add the white beans ,4 cups water, and a pinch of salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the potatoes are tender, 10 to 15 minutes. Remove from the heat and season to taste with salt and pepper.
While the soup cooks, prepare the cheese toasts.


Make the cheese toasts

  • Slice the ciabatta roll in half lengthwise.
Put the ciabatta halves on a sheet pan and sprinkle them evenly with the cheddar cheese. Toast them in the oven until the cheese is melted and bubbling and the ciabatta is golden around the edges, 4 to 6 minutes.


Transfer the soup to individual bowls. Garnish with the parsley and serve with the cheese toasts on the side.


Chef's tip

To get the soup to the table even more quickly, in Step 1, start cooking the onion, garlic, and potato while you prep the remaining ingredients.