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Creamy Kale, Bean, and Potato Soup

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PREP TIME
15 min
COOKING TIME
65 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner Soup
Creamy Kale, Bean, and Potato Soup
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
1
Preheat the Dutch oven over medium heat and warm olive oil within it. Sauté the onion in hot oil until it becomes soft and loses its rawness, taking around 5 minutes. Introduce the carrot and garlic into the mixture; continue cooking for an additional 5 minutes.
2
Next, add chicken broth, water, and white wine to the pot; incorporate potatoes, rosemary, sage, and thyme into the mixture. Bring the entire concoction to a boil before lowering the heat to medium-low, covering it, and letting it simmer until the potatoes are tender, which should take approximately 20 minutes.
3
Subsequently, add cannelini beans, kale, chile pepper, and black pepper to the pot; continue simmering, covered, for an additional 30 minutes.