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Kale

1 of

Savory Kale, Cannellini Bean, and Potato Soup

By: Chris&Kelly

"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!"

Rate/Review | Read Reviews (97)

11,041 Saves

What to Drink?
	Types of Wine: Pinot Gris/Pinot Grigio

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 quarts

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

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.