Savory Kale, Cannellini Bean, and Potato Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 3 |
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I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good! 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 |
Directions:
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.
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