Savory Kale, Cannellini Bean, and Potato Soup

Name: Savory Kale, Cannellini Bean, and Potato Soup
Total time: 75
Yield: 6
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

Recipe by Chris&Kelly from allrecipes.com

Dinner,Soup 1 Hr. 15 Mins.

Ingredients

6 servings

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2 tablespoons extra-virgin olive oil
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1 onion, diced
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0.75 cup diced carrot
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4 cloves garlic, minced
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3 cups low-sodium chicken broth
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2 cups water
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1 cup white wine
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3 potatoes, halved and sliced

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0.5 teaspoon chopped fresh rosemary
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0.5 teaspoon chopped fresh sage
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0.5 teaspoon chopped fresh thyme
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1 (16 ounce) can cannellini beans, rinsed and drained
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2 cups finely chopped kale leaves
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1 small red chile pepper, seeded and chopped fine
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ground black pepper to taste

Instructions

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.