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| 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
- 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
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H15M |
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- 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.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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