Savory Kale, Cannellini Bean, and Potato Soup
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recipe
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Ingredients:
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2 tablespoons extra-virgin olive oil
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1 onion, diced
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3/4 cup diced carrot
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4 cloves garlic, minced
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3 cups low-sodium chicken broth
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2 cups water
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1 cup white wine
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3 potatoes, halved and sliced
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.
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