Savory Kale, Cannellini Bean, and Potato Soup

This potato kale white bean soup is made with white wine and seasoned with fresh herbs and one spicy red chile pepper for a tasty lunch all week.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 262 Calories

Ingredients

• 2 cups water
• 1 cup white wine
• ground black pepper to taste
• 1 onion, diced
• 4 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 2 tablespoons extra-virgin olive oil
• 3 potatoes, halved and sliced
• 1 (16 ounce) can cannellini beans, rinsed and drained
• 2 cups finely chopped kale leaves
• 1 small red chile pepper, seeded and chopped fine
• 0.5 teaspoon chopped fresh thyme
• 0.5 teaspoon chopped fresh sage
• 0.5 teaspoon chopped fresh rosemary
• 0.75 cup diced carrot

Recipe Instructions

Step 1

Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes. Stir in carrot and garlic; cook for 5 minutes more.

Step 2

Pour in chicken broth, water, and white wine; stir in potatoes, rosemary, sage, and thyme. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes.

Step 3

Add cannelini beans, kale, chile pepper, and black pepper; simmer, covered, for 30 more minutes.