About this recipe:A broth-based soup, which calls for kale, cannellini beans and potatoes. Add smoked sausage or bacon for additional flavour if you wish. This soup can also be made totally vegetarian, by using vegetable stock.
2 tablespoons extra-virgin olive oil
1 onion, diced
1 medium carrot, peeled and diced
4 cloves garlic, finely chopped
750ml low salt chicken stock
250ml white wine
3 potatoes, halved and sliced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
1 (410g) tin cannellini beans, rinsed and drained
135g kale leaves, finely chopped
1 small red chilli, seeded and finely chopped
ground black pepper to taste
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat the olive oil in a large saucepan over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic; cook for 5 minutes more.
Pour in the chicken stock, water and white wine; stir in the potatoes, rosemary, sage and thyme. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until the potatoes are tender, about 20 minutes. Add the cannellini beans, kale, chilli and black pepper; simmer, covered, for 30 more minutes.
If you don't have fresh herbs at hand, use 1/4 teaspoon each of dried rosemary, sage and thyme.