SEARCH
More 10 Photos

Savory Kale, Cannellini Bean, and Potato Soup Recipe

Recipe by: Chris&Kelly

"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!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h
  • Ready In1 h 15 m
  • 1Heat 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.
  • 2Pour 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.
Ingredients
  • 6 servings
  • 262 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    262
    13%
  • Fat:
    5.4
    8%
  • Carbs:
    38.8
    13%
  • Protein:
    8.2
    16%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like