White Bean Soup with Mushrooms and Potatoes

This soup is the perfect comfort food on a chilly or rainy fall day. It is both satisfying and filling – with complex carbohydrates from the potatoes and protein from the white kidney beans. The addition of fragrant tarragon ties together the combination of white beans, mushrooms, potatoes, and kale perfectly. This soup is delicious on its own, but it would also be great served with a rustic baguette or a side salad.

This White Bean Soup with Mushrooms, Potatoes, and Kale has so much flavour, even though it is made with only a few simple ingredients. It is easy to throw together, and fairly quick to make. I love making it on Sunday nights and having leftovers for lunch throughout the week.

For more fall inspired recipes, try my Cinnamon Apple Oat Muffins or Vegan Apple Crisp!

