Savory Kale, Cannellini Bean, and Potato Soup recipe
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Ingredients
- 2 tablespoons extra-virgin olive oil 1 onion, diced ¾ cup diced carrot 4 cloves garlic, minced 3 cups low-sodium chicken broth 2 cups water 1 cup white wine 3 potatoes, halved and sliced ½ teaspoon chopped fresh rosemary ½ teaspoon chopped fresh sage ½ teaspoon chopped fresh thyme 1 (16 ounce) can cannellini beans, rinsed and drained 2 cups finely chopped kale leaves 1 small red chile pepper, seeded and chopped fine ground black pepper to taste
Nutrition Info
- 262 caloriescarbohydrate: 38.8 gcholesterol: 2 mgfat: 5.4 gfiber: 6.9 gprotein: 8.2 gsaturatedFat: 0.9 gservingSize: -sodium: 245.2 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Savory Kale, Cannellini Bean, and Potato Soup
Directions
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Heat the olive oil in a large Dutch oven over medium heat, cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
Pour in the chicken broth, water, and white wine, stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.