Name: Savory Kale, Cannellini Bean, And Potato Soup
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, diced; 3/4 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; 1/2 teaspoon chopped fresh rosemary; 1/2 teaspoon chopped fresh sage; 1/2 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

Servings: 4 persons

2 tablespoons extra-virgin olive oil
1 onion, diced
3/4 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
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
1/2 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

1
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.
2
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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Savory Kale, Cannellini Bean, And Potato Soup

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