I quickly made this soup because I wanted to use some of the kale I had frozen for the winter and have something nutritious to bring to work for lunch this week.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 3 quarts |
Ingredients
- 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
Instructions
- 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
| Calories | 262 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 7 g |
| Protein | 8 g |
| Saturated Fat | 1 g |
| Sodium | 245 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This is a good, hearty soup. It might be a bit bland for some, but you can easily add things to flavor it. I thought it was tasty enough, and adding some parmesan cheese was all it needed.
I Tweaked it to my taste buds by adding a chicken bullion cube and crushed red peppers in place of the Chile pepper. Thanks
Loved the recipe, made it slightly differently than in the directions. Diced the potatoes instead of slicing. Sauted the garlic, spices, and chili flakes with the onions; deglazed with the wine, added the potatoes and carrots, cooked for five minutes, then added broth. Before I added the beans and kale, I took out about 1.5 cups of potatoes and broth to puree using my immersion blender which I then added back in to give the broth some body.
It is pretty easy to make and quite delious.
Excellent flavor!
Quarantine cooking, so was glad I had the majority of the ingredients necessary for this recipe. Since several people mentioned that the soup was lacking flavor, I did a couple of things in an effort to punch it up a bit. First, I threw in about a 1/4 cup of bacon bits, I used 5 cups of low sodium chicken broth and no water. Still included the cup of wine which gave it a nice sharpness. Also, I threw in a parmesan cheese rind while it was simmering and topped it with shredded parm when serving. I didn’t have a chili pepper so added a couple of tablespoons of hot chili sauce (sambal oelek). I had fresh rosemary but not fresh sage or thyme, so I used dried for those items. Overall, this is a good, healthy recipe that I will make again. Although, my version (with the bacon and Parmesan cheese) isn’t quite as healthy but that’s ok with me.
I thought it was pretty bland. I could kind of tell by the ingredients that it would be. So, I had to add way more stuff to it. Chicken granules (it needed a lot of salt), Italian seasoning thyme, a red pepper….. And then chopping the kale into little pieces. It just seemed like a lot of work for this soup. I also used some homemade chicken broth. With those additions it was a 4 star. But without them I would only give it a 3 because as written it was only so-so.
I did not have the wine or chili pepper so I used jalapino pepper and it was missing some spice the wine probably would have done the trick
Made this last night. Absolutely delicious. Ended up using 1 cup of Orzo pasta instead of potatoes. Also made this vegetarian friendly, so substituted 2 15.5oz cans of vegetable broth, and 4 cups of water, in place of the chicken broth. It’s a favorite recipe in the house!
So flavor-full. My husband loved it. I wish I would have added more kale’
I swapped the cooking times for the potatoes and kale, because kale needs a lot longer than 20 minutes, added celery to the onions and carrots, subbed chickpeas for cannellini because it’s what I had on hand, and added smoked sausage to the bowls of my two die-hard carnivores. It was soooo good! This one’s a keeper!
This was really good! I doubled the kale and carrots. I like it best with vegetarian broth, that makes it a vegan meal. Definitely cook the kale for awhile first, then add the potatoes and beans in the last 20 minutes. If you don’t have the fresh herbs or pepper, use dried, it’s still great!
Used veggie broth (instead of chicken), used a can of butter beans AND a can of black beans and a can of petite diced tomatoes.
Very good! A bit cumbersome to dice up all the veggies, but so worth it! We grew our own kale and this is the first time I’ve cooked with it! This soup is a winner and it’s a super food in my book. I’d like to convert it to an Instant Pot Recipe…..
first time rating any all recipes recipe. i have tried many but this is the first one i’m reviewing because neither my husband nor i liked it. i tried it because the main ingredients (kale, cannellini beans and potatos were all things we both liked). not sure what turned us off, but i’m glad i only made a half recipe!
Made this using dried herbs and the big difference was to make it in my Instant Pot. Quick and easy.
Excellent! I didn’t have a chili pepper, so added hot sauce and Parmesan to the bowl. Family can spice it up to their liking. Also, didn’t have fresh sage, but added fresh basil instead. This is really a delicious soup.
Excellent! I didn’t have a chili pepper, so added hot sauce and Parmesan to the bowl. Family can spice it up to their liking. Also, didn’t have fresh sage, but added fresh basil instead. This is really a delicious soup.
With the exception of using leek instead of onion, I made as the recipe as is. I tasted it and it was bland. So I mixed in italian seasoning, tomatoes I had in the freezer, roasted garlic and a parmesan rind. Thank you for the jumping off point to make a nice vegetable soup.
Sauteed keilbasa, onions and carrots. Then added lacinato kale and garlic and cooked until kale was wilted and soft. Added other ingredients plus a can of tomatoes. Crushed half the beans to thicken the soup. Didn’t have fresh herbs so added a bay leaf, 1/4 tsp. oregano and a dash of ground thyme. Cooked 30 minutes and it was great. Potatoes tender but not mushy, kale was soft.
I made it exactly as the recipe said but found it not particularly tasty. I added some Better Than Bouillon Vegetable and it was better. I had some quinoa cooked and added some of that also. Then it was a much better soup. Also a little hot sauce! I’m sure it’s healthy but lacking any depth of flavors as made.