Savory Kale, Cannellini Bean, And Potato Soup - cooking recipe

Ingredients
    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
Preparation
    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.

Leave a comment