Soup Recipe ∗ Savory Kale, Cannellini Bean, and Potato Soup

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!

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• ¾ 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
• ½ teaspoon chopped fresh rosemary
• ½ teaspoon chopped fresh sage
• ½ 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

Cooking Directions

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.
2. 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.

Nutrition Facts

• calories262
• carbohydrateContent38.8 g
• cholesterolContent2 mg
• fatContent5.4 g
• fiberContent6.9 g
• proteinContent8.2 g
• saturatedFatContent0.9 g
• sodiumContent245.2 mg
• sugarContent4.2 g