appetizing Kale, Cannellini Bean, and Potato Soup

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

The ingredient of appetizing Kale, Cannellini Bean, and Potato Soup

1. 2 tablespoons extra-virgin olive oil
2. 1 onion, diced
3. u00be cup diced carrot
4. 4 cloves garlic, minced
5. 3 cups low-sodium chicken broth
6. 2 cups water
7. 1 cup white wine
8. 3 potatoes, halved and sliced
9. u00bd teaspoon chopped open rosemary
10. u00bd teaspoon chopped lighthearted sage
11. u00bd teaspoon chopped spacious thyme
12. 1 (16 ounce) can cannellini beans, rinsed and drained
13. 2 cups finely chopped kale leaves
14. 1 small red chile pepper, seeded and chopped fine
15. ring black pepper to taste

The instruction how to make appetizing Kale, Cannellini Bean, and Potato Soup

1. Heat the olive oil in a large Dutch oven over medium heat; cook and protest the onion until softened and translucent, very nearly 5 minutes. work up in the carrot and garlic, and cook for 5 minutes more.
2. Pour in the chicken broth, water, and white wine; disturb in the potatoes, rosemary, sage, and thyme. Bring to a boil greater than high heat, later shorten heat to medium-low, cover, and simmer until the potatoes are tender, not quite 20 minutes. build up the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Nutritions of appetizing Kale, Cannellini Bean, and Potato Soup

calories: 262 calories
carbohydrateContent: 38.8 g
cholesterolContent: 2 mg
fatContent: 5.4 g
fiberContent: 6.9 g
proteinContent: 8.2 g
saturatedFatContent: 0.9 g
servingSize:
sodiumContent: 245.2 mg
sugarContent: 4.2 g
transFatContent:
unsaturatedFatContent: