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!
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
262 Calories
Recipe Instructions
Step 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.
Step 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.
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
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh thyme
2 tablespoons extra-virgin olive oil
½ teaspoon chopped fresh sage
¾ cup diced carrot
3 potatoes, halved and sliced
1 (16 ounce) can cannellini beans, rinsed and drained
