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Savory Kale, Cannellini Bean, and Potato Soup | Daily Dine

Savory Kale, Cannellini Bean, and Potato Soup

This potato kale white bean soup is made with white wine and seasoned with fresh herbs and one spicy red chile pepper for a tasty lunch all week.

dinnersoupitalian-inspiredamerican

0

Prep Time: 15 minutes

Cook Time: 65 minutes

Total Time: 80 minutes

Servings: 6

Nutritional Information

Calories:262 kcal

Carbohydrate:39 g

Cholesterol:2 mg

Fat:5 g

Dietary Fiber:7 g

Protein:8 g

Saturated Fat:1 g

Sodium:245 mg

Sugar:4 g

Unsaturated Fat:0 g

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

Step 1
Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes. Stir in carrot and garlic; cook for 5 minutes more.
Step 2
Pour in chicken broth, water, and white wine; stir in potatoes, rosemary, sage, and thyme. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes.
Step 3
Add cannelini beans, kale, chile pepper, and black pepper; simmer, covered, for 30 more minutes.