"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!" — Chris&Kelly
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extra-virgin olive oil
low-sodium chicken broth
potatoes, halved and sliced
chopped fresh rosemary
chopped fresh sage
chopped fresh thyme
1 (16 ounce) can
cannellini beans, rinsed and drained
finely chopped kale leaves
red chile pepper, seeded and chopped fine
ground black pepper to taste
I'm the first reviewer to make this recipe exactly as written, and it is delicious. I'm sure the additions noted would also be good, but as-is, this is a hearty, healthy soup.
Not overly flavorful, but it tasted fresh and healthy.
Very good soup! I used potatoes, onion, carrots and pepper from our garden. I added a can of diced tomatoes instead of the wine, and threw in some corn for color interest. DH (who loves everything creamy) even thought it was delicious. And it is very healthy! Can't wait to have it again tomorrow. Will make again and again!
Delicious! Kosher salt and dried basil to taste, 1 can diced tomatoes, 2 cans broth, and 1 cup water instead of 2. I didn't have a red pepper, but I had to make this, so I used a few dashes of hot sauce and cayenne. This is the only kale soup recipe on this site that I found with wine in it. It makes a big difference. Otherwise, it's much closer to chicken soup. First thing, before sauteeing the onion, I crisped up some canadian bacon to add flavor. For the kale, I used one bunch, chiffonaded/julienned very thin and let the whole pot set overnight. The soup was transformed. I highly recommend it! Thanks for the recipe.
Great Soup! But I'm giving it 4 stars because the recipe timing should be flipped -- the kale needs to cook longer than 20 min and should be put in before the potatoes and beans or they become mushy and overcooked. (I used canned beans.) Just flip the last two instructions and make a great hearty soup. I also added a little parmesan cheese to each bowl before serving and also added beef kelbasa (sp?) when I added the beans and potatoes. Delicious!
I used more carrots and kale than it called for (doubled), as I like a hearty soup and used veggie broth instead of chicken to make it vegetarian. It was really, really good! DO NOT SKIMP on the wine - it absolutely makes the flavor of the soup! Thanks for this tasty recipe - will definitely make it again.
Delicious! Other than doubling the recipe, I omitted the chile pepper (since this is for a 2 yr old too), added a little sausage, and some sea salt, since I used homemade unsalted chicken broth. I reserved half of the garlic and added at the very end, to get the most of its amazing health properties. I used Pinot Grigio wine (I keep the mini 4-pks around for cooking) and it gives the soup a new dimension. Oh, and I put about 75% of the soup in a blender, and then mixed them together to give this a creamy bean-potato base. Nummy!
I made some changes, mostly because I didn't have everything in the kitchen. Subbed garbanzo beans for the white beans, which ended up giving some nice texture. I had parsnips (yum!) instead of carrots, so I added a can of tomatoes for the color. And because tomatoes make everything tasty. Subbed a bay leaf because my sage plant died. :( Didn't have chicken broth so instead I used water with a couple tablespoons of soy sauce and a dash of Worcestershire. Kept the wine in and I'm so glad - it added a nice depth and sharpness to the soup. This cooked up quickly and was a beautiful and delicious soup for a chilly, rainy winter evening. Nice and forgiving recipe - one to keep and play around with depending on what's in your fridge.
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Kale, Cannellini Bean, and Potato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 48
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