Rating: 4.57 stars
234 Ratings
  • 5 star values: 158
  • 4 star values: 56
  • 3 star values: 17
  • 2 star values: 1
  • 1 star values: 2

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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

262 calories; protein 8.2g; carbohydrates 38.8g; fat 5.4g; cholesterol 2mg; sodium 245.2mg. Full Nutrition
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Reviews (175)

Most helpful positive review

Rating: 5 stars
10/13/2009
I'm the first reviewer to make this recipe exactly as written, and it is delicious. I'm sure the additions noted would also be good, but as-is, this is a hearty, healthy soup. Read More
(180)

Most helpful critical review

Rating: 3 stars
04/04/2011
Not overly flavorful but it tasted fresh and healthy. Read More
(3)
234 Ratings
  • 5 star values: 158
  • 4 star values: 56
  • 3 star values: 17
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
10/13/2009
I'm the first reviewer to make this recipe exactly as written, and it is delicious. I'm sure the additions noted would also be good, but as-is, this is a hearty, healthy soup. Read More
(180)
Rating: 5 stars
08/31/2009
Very good soup! I used potatoes, onion, carrots and pepper from our garden. I added a can of diced tomatoes instead of the wine, and threw in some corn for color interest. DH (who loves everything creamy) even thought it was delicious. And it is very healthy! Can't wait to have it again tomorrow. Will make again and again! Read More
(102)
Rating: 5 stars
08/18/2009
Delicious! Kosher salt and dried basil to taste, 1 can diced tomatoes, 2 cans broth, and 1 cup water instead of 2. I didn't have a red pepper, but I had to make this, so I used a few dashes of hot sauce and cayenne. This is the only kale soup recipe on this site that I found with wine in it. It makes a big difference. Otherwise, it's much closer to chicken soup. First thing, before sauteeing the onion, I crisped up some canadian bacon to add flavor. For the kale, I used one bunch, chiffonaded/julienned very thin and let the whole pot set overnight. The soup was transformed. I highly recommend it! Thanks for the recipe. Read More
(91)
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Rating: 4 stars
02/02/2010
Great Soup! But I'm giving it 4 stars because the recipe timing should be flipped -- the kale needs to cook longer than 20 min and should be put in before the potatoes and beans or they become mushy and overcooked. (I used canned beans.) Just flip the last two instructions and make a great hearty soup. I also added a little parmesan cheese to each bowl before serving and also added beef kelbasa (sp?) when I added the beans and potatoes. Delicious! Read More
(64)
Rating: 4 stars
11/18/2009
I used more carrots and kale than it called for (doubled), as I like a hearty soup and used veggie broth instead of chicken to make it vegetarian. It was really, really good! DO NOT SKIMP on the wine - it absolutely makes the flavor of the soup! Thanks for this tasty recipe - will definitely make it again. Read More
(46)
Rating: 5 stars
10/28/2009
Delicious! Other than doubling the recipe, I omitted the chile pepper (since this is for a 2 yr old too), added a little sausage, and some sea salt, since I used homemade unsalted chicken broth. I reserved half of the garlic and added at the very end, to get the most of its amazing health properties. I used Pinot Grigio wine (I keep the mini 4-pks around for cooking) and it gives the soup a new dimension. Oh, and I put about 75% of the soup in a blender, and then mixed them together to give this a creamy bean-potato base. Nummy! Read More
(35)
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Rating: 4 stars
11/23/2009
I made some changes mostly because I didn't have everything in the kitchen. Subbed garbanzo beans for the white beans which ended up giving some nice texture. I had parsnips (yum!) instead of carrots so I added a can of tomatoes for the color. And because tomatoes make everything tasty. Subbed a bay leaf because my sage plant died.:( Didn't have chicken broth so instead I used water with a couple tablespoons of soy sauce and a dash of Worcestershire. Kept the wine in and I'm so glad - it added a nice depth and sharpness to the soup. This cooked up quickly and was a beautiful and delicious soup for a chilly rainy winter evening. Nice and forgiving recipe - one to keep and play around with depending on what's in your fridge. Read More
(30)
Rating: 5 stars
12/09/2009
This was great soup...I followed recipe exactly, but added a little more kale than it called for, and also sauteed one link of turkey kielbasa sausage with the onion. This was the perfect compliment to an already great recipe. Read More
(16)
Rating: 5 stars
10/26/2009
Had guests over tonite and they left with the recipe. I added crushed red pepper flakes b/c I didn't have the chile and they sd it was just the right amount of spice. Only had 2 potatoes and doubled the broth amount. Read More
(14)
Rating: 3 stars
04/04/2011
Not overly flavorful but it tasted fresh and healthy. Read More
(3)