Delicious and Healthy Kale, Cannellini Bean, and Potato Soup Recipe

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 0.75 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
• 0.5 teaspoon chopped fresh rosemary
• 0.5 teaspoon chopped fresh sage
• 0.5 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

1. Heat olive oil in a large Dutch oven over medium heat. Sauté the chopped onion in the hot oil until softened and translucent, approximately 5 minutes. Add the diced carrot and minced garlic; continue to cook for an additional 5 minutes, stirring occasionally.
2. Pour in the chicken broth, water, and dry white wine; stir in the cubed potatoes, fresh rosemary, dried sage, and dried thyme. Bring the mixture to a rolling boil, then reduce the heat to medium-low, cover the pot, and simmer gently until the potatoes are fork-tender, about 20 minutes.
3. Add the drained cannellini beans, chopped kale, minced chile pepper, and freshly ground black pepper; simmer, covered, for an additional 30 minutes, allowing the flavors to meld together beautifully.

Nutrition

• Calories: 262 kcal
• Fat Content: 5 g
• Fiber Content: 7 g
• Sugar Content: 4 g
• Sodium Content: 245 mg
• Protein Content: 8 g
• Cholesterol Content: 2 mg
• Carbohydrate Content: 39 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g