Savory Kale, Cannellini Bean, and Potato Soup Recipe

Savory Kale, Cannellini Bean, and Potato Soup Recipe

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 3/4 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
  • 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
  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.
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