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Savory Kale, Cannellini Bean, and Potato Soup

Recipe By: Chris&Kelly   Photo By: Kristy Bachelder
A savory kale, white bean, and potato soup, seasoned with fresh herbs, and one spicy red chile, is delicious and wholesome.
 
  • Prep: 15 Minutes
  • |
  • Cook: 1 hour
  • |
  • Total: 1 hour 15 Minutes
 
6
 
 
  • 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.
  • Current Tags:
  • Soup
Nutrition Information
 
 
More Reviews (78)
Reviewed By: Mookow1810
Great soup! I changed a few things and it still came out really well. I used more chicken broth, used sweet potatoes instead and omitted the pepper. It still came out great. super healthy bowl of soup perfect for the cold weather!
Reviewed By: sdunc
SOOOOO good! I threw in some mushrooms and some bacon (because I had some left over).
Reviewed By: LAURAMA
Excellent - easy to make and adapt. Can use Swiss Chard or Spinach for the Kale.