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id 614
Name Savory Kale, Cannellini Bean and Potato Soup
Main Dish Category Soup, Stew and Chili
Secondary Dish Category Vegetables
Main Ingredient Potatoes
Other Ingredient Cannellini Beans
Number of People 6
List of Ingredients 2 T extra-virgin olive oil

1 onion, diced

3/4 cups carrot, diced

4 cloves garlic, minced

3 cups low-fat, low-sodium chicken broth

2 cups water

1 cup white wine

3 potatoes, halved and thinly sliced

1 tsp. fresh rosemary, chopped

1 tsp. fresh sage, chopped

1 tsp. fresh thyme, chopped

2 - 16 oz. cans cannellini beans, rinsed and drained

2 cups finely chopped kale

1 small red chile pepper, seeded and finely chopped

1 T. fresh lemon juice

1 tsp. salt

freshly ground black pepper, to taste

parmesan rind, optional but best with it
Description Heat olive oil in large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes.  Stir in carrot and garlic and cook for 5 minutes more.



Pour in the chicken broth, water and white wine; stir in potatoes, rosemary, sage, thyme and parmesan rind, if using.  Bring to boil over high heat, then reduce heat to medium-low, cover and simmer until the potatoes are tender, about 20 minutes.  Add the beans, kale, chile pepper, lemon juice and salt and pepper to taste.  Simmer, covered, for 30 more minutes.
Time 1 hour
Cooking Type StoveTop
Difficulty (1-5) 1
Notes Per serving:  260 calories, 5.3 g total fat, 2 mg cholesterol, 38.7 g carbs, 6.9 g dietary fiber, 7.8 g protein



6 pts.+
Origin Allrecipes.com
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