Name: Sweet Potato, Kale, and White Bean Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1/2 cup yellow onion (diced); 1 pound sweet potatoes (cut into 1/2-inch cubes); 2 tablespoons garlic (minced); 1 teaspoon Italian seasoning; 1 teaspoon salt; 1 teaspoon ground black pepper; 2 cups kale (stems removed and leaves roughly chopped); 2 15-ounce cans cannellini beans, drained and rinsed; 2 13-ounce cans unsweetened coconut milk; 2 cups mushroom broth; 1 tablespoon chives (chopped, for garnish)

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Sweet Potato, Kale, and White Bean Soup ~

This hearty Italian soup is creamy, comforting, and packed with good-for-you ingredients!

It’s late summer now and while it’s still blazing hot out, the trees here are beginning to reveal an occasional red or orange leaf; the first hints of autumn. This is all it takes for me to start lighting apple scented candles and craving all the soups and casseroles of the season.

Table of Contents

Italian White Bean Soup Recipe

I like this recipe because it’s an easy and healthy one-pot dinner that’s ready to serve in about 30 minutes or less. A side of crusty bread for dipping is all that’s needed to round out the meal. Oh, and the aroma of this nourishing soup simmering away on the stove is nothing short of amazing!

Ingredients for Sweet Potato, Kale, and White Bean Soup

You will need:

2 tablespoons olive oil
1/2 cup yellow onion, diced
1 pound sweet potatoes, cut into 1/2-inch cubes
2 tablespoons garlic, minced
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper
2 cups kale, stems removed and leaves roughly chopped
2 (15-ounce) cans cannellini beans, drained and rinsed
2 (13-ounce) cans unsweetened coconut milk
2 cups mushroom broth
1 tablespoon chives, chopped, for garnish

Ingredient Notes

Olive Oil – This is my go-to oil for soups. Olive oil has a high heat tolerance and the flavor is mild.
Yellow Onion –
Garlic – Fresh is best but if you must use garlic powder, 2 teaspoons will work in a pinch.
Sweet Potatoes – For convenience, I used pre-diced sweet potatoes. If you’re using whole potatoes, the skins can be removed or remain on; either way works.
Italian Seasoning – 1/3 teaspoon each of dried oregano, basil, and thyme is a fine substitution for Italian seasoning in this recipe.
Kale – The natural bitterness of kale in this soup gives a nice balance to the sweetness of the potatoes. If you prefer, spinach leaves can be used in place of kale. However, keep in mind this change will give the soup a sweeter flavor than it would have otherwise.
Cannellini Beans – Also known as ‘Italian white beans’ or ‘white kidney beans,’ cannellini beans are the traditional choice for this type of soup. Great Northern beans will also work well.
Unsweetened Coconut Milk – Canned coconut milk should be used for this recipe. The coconut milk that comes in a carton is more diluted with water and not as creamy as the canned variety.
Mushroom Broth: Less sweet than vegetable broth, mushroom broth provides a more savory depth of flavor. Look for it on the soup aisle with all the other broths.

How to Make Sweet Potato Kale, and White Bean Soup

STEP ONE: Heat the olive oil in a large pot over medium-high heat. Add the onion and sweet potatoes. Cook for 5 minutes, stirring frequently until the potatoes begin to soften.

STEP TWO: Add the garlic, Italian seasoning, salt, and pepper. Continue cooking for an additional 1 minute.

STEP THREE: Add the kale. Stir to combine and cook 3 minutes, until kale is slightly wilted.

STEP FOUR: Stir in the cannellini beans, coconut milk and mushroom broth. Bring just to a boil then reduce the heat to low. Simmer for 5 minutes, stirring occasionally until slightly thickened and heated through. Adjust seasoning to taste, sprinkle with chives, and serve hot.

More Easy Soup Recipes You’ll Love!

Stuffed Pepper Soup
Roasted Eggplant and Garlic Soup
Vegan Meatball Tortellini Soup
Vegan Tortellini and Spinach en Brodo
Lasagna Soup

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