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 calories
carbohydrate: 38.8 g
cholesterol: 2 mg
fat: 5.4 g
fiber: 6.9 g
protein: 8.2 g
saturatedFat: 0.9 g
servingSize: -
sodium: 245.2 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 quarts

Recipe Note

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!

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