Potato, White Bean & Kale Soup

Potato, White Bean & Kale Soup


  • 1/2 large onion chopped into medium sized pieces
  • 1 tsp olive oil
  • 2 cloves of garlic finely minced
  • 6 tsp The Broth Sisters Vegetable Stock Concentrate
  • 1 litre hot water
  • 500g creamy dutch potatoes chopped medium
  • 1 can cannellini beans (rinsed and drained)
  • 1 tbsp fresh rosemary, finely chopped
  • 1 1/2 cups kale, ribs removed and torn into smaller pieces
  • salt & pepper

For the crostinis

  • 1/2 sourdough baguette, sliced into slices
  • 2 tbsp olive oil
  • 1/2 tbsp fresh rosemary finely chopped
  • 2 garlic cloves finely minced
  • pinch of salt


  1. Preheat oven to 180c
  2. Heat in a large pot over medium heat with 1 tsp olive oil. Saute onions for 5-7 minutes until translucent. Add in minced garlic and cook through until fragrant, 1 minute.
  3. Pour in hot water and add vegetable stock concentrate, potatoes, cannellini beans and rosemary. Bring to a low boil, reduce heat to low and simmer uncovered for 30 minutes.
  4. Make the crostinis by combining 2 tbsp olive oil, 1/2 tablespoon fresh rosemary, minced garlic and a pinch of salt. Press and smash the garlic and rosemary into the olive oil with the back of a spoon to release the flavours. Lay sourdough slices on a baking sheet. Evenly divide olive oil mixture on top of ah slice. Bake in upper third of oven until crostinis are crispy for 20-25 minutes.
  5. Add the kale to the soup and cook 5 more minutes. Remove from heat, add salt and pepper to taste, then allow to rest for 5 minutes.
  6. Serve warm topped with crostinis.

Recipe by The Broth Sisters.

Vegetable stock concentrate & Asian Stock concentrate now available at Delish


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