-
-
My review
Savory Kale, Cannellini Bean, and Potato Soup
Chris&Kelly
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 262 calsOriginal recipe yields 6 servings (3 quarts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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
Per Serving: 262 calories; 5.4 g fat; 38.8 g carbohydrates; 8.2 g protein; 2 mg cholesterol; 245 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 157208 Ratings
-
-
-
-
-
Most helpful positive review
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.
Most helpful critical review
4/2/2011
Not overly flavorful, but it tasted fresh and healthy.
Most helpful
Most positive
Least positive
Newest
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.
8/27/2009
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 everyth...
8/17/2009
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 h...
2/1/2010
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 m...
11/17/2009
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 t...
10/27/2009
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....
11/20/2009
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 o...
12/8/2009
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 compl...