Savory Kale, Cannellini Bean, and Potato Soup

Name: Savory Kale, Cannellini Bean, and Potato Soup
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
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

4.6

(238)

179 Reviews

24 Photos

I made this potato kale white bean soup to use some of the kale I froze for the winter and have something healthy to bring to work for lunch this week. I whipped up this soup, which is really quite good!

Submitted by ChrisKelly

Updated on December 13, 2024

kale, cannellini, potato soup in white bowl with yellow rim

24

Prep Time:

15 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 20 mins

Servings:

6

Yield:

3 quarts

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Ingredients

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Original recipe (1X) yields 6 servings

2 tablespoons extra-virgin olive oil
1 onion, diced
¾ 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
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh sage
½ 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

Directions

Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes. Stir in carrot and garlic; cook for 5 minutes more.
Pour in chicken broth, water, and white wine; stir in potatoes, rosemary, sage, and thyme. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes.
Add cannelini beans, kale, chile pepper, and black pepper; simmer, covered, for 30 more minutes.

283 home cooks made it!

Nutrition Facts (per serving)

262	Calories
5g	Fat
39g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 262
% Daily Value *
Total Fat 5g	7%
Saturated Fat 1g	5%
Cholesterol 2mg	1%
Sodium 245mg	11%
Total Carbohydrate 39g	14%
Dietary Fiber 7g	25%
Total Sugars 4g
Protein 8g	16%
Vitamin C 57mg	63%
Calcium 92mg	7%
Iron 3mg	14%
Potassium 707mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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