Savory Kale, Cannellini Bean, and Potato Soup
(from kylerhea’s recipe box)
An answer to what do you do with your Kale?
Source: allrecipes.com via Honey Brook Organic farm site
Categories: beans, healthy, kale, soups
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 3/4 cup diced carrot
- 4 cloves garlic, minced
- 3 cups low-sodium chicken or vegetable 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.