Description
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!
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6