Savory Kale, Cannellini Bean, and Potato Soup

Savory Kale, Cannellini Bean, and Potato Soup

123 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Recipe by  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!”

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Ingredients

Adjust Servings

Original recipe yields 3 quarts

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Directions

  1. 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.
  2. 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.

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Reviews (123)

Rate This Recipe
LIZCANCOOK
154

LIZCANCOOK

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.

dustyroads
87

dustyroads

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!

Sarah
75

Sarah

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 262 cal
  • 13%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 38.8 g
  • 13%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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