Savory Kale, Cannellini Bean, and Potato Soup

By cprzybyl

Amount Per Serving
Calories: 260
Total Fat: 5.3g
Cholesterol: 2mg
Sodium: 233mg
Total Carbs: 38.7g
Dietary Fiber: 6.9g
Protein: 7.8g

Ingredients

• 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 teaspoo

Preparation

Step 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.
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.