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Savory Kale, Cannellini Bean, and Potato Soup
Savory Kale, Cannellini Bean, and Potato Soup
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Hearty potato kale white bean soup with white wine, fresh herbs, and a spicy kick - perfect for meal prepping flavorful lunches!
Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 0.75 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
  • 0.5 teaspoon chopped fresh rosemary
  • 0.5 teaspoon chopped fresh sage
  • 0.5 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
Instructions:
  • In a large Dutch oven, heat olive oil over medium heat. Sauté onion until softened and translucent, about 5 minutes. Add carrot and garlic, cook for an additional 5 minutes.
  • Combine chicken broth, water, and white wine in a pot. Add potatoes, rosemary, sage, and thyme. Bring to a boil, then simmer covered on medium-low heat until potatoes are tender, about 20 minutes.
  • Stir in cannelini beans, kale, chile pepper, and black pepper, then cover and simmer for an additional 30 minutes.

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