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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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