Savory Kale, Cannellini Bean, and Potato Soup Good Recipes
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| Savory Kale, Cannellini Bean, and Potato Soup |
"I wanted to use some of the kale I iced up for the wintry weather, and feature something healthful to bring to paintings for lunch this week, so I whipped up this soup, which is surely pretty exact!"
Ingredients :
- 2 tablespoons greater-virgin olive oil
- 1 onion, diced
- three/four cup diced carrot
- 4 cloves garlic, minced
- three cups low-sodium fowl broth
- 2 cups water
- 1 cup white wine
- three potatoes, halved and sliced
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped clean sage
- half teaspoon chopped fresh thyme
- 1 (16 ounce) can cannellini beans, rinsed and drained
- 2 cups finely chopped kale leaves
- 1 small crimson chile pepper, seeded and chopped great
- floor black pepper to flavor
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H15M |
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- Heat the olive oil in a large Dutch oven over medium warmness; cook dinner and stir the onion until softened and translucent, approximately five mins. Stir inside the carrot and garlic, and prepare dinner for five mins extra.
- Pour inside the fowl broth, water, and white wine; stir within the potatoes, rosemary, sage, and thyme. Bring to a boil over high warmness, then lessen warmth to medium-low, cover, and simmer till the potatoes are tender, approximately 20 mins. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, protected, for 30 extra mins.
Notes :
- Try the use of a Reynolds® gradual cooker liner for your gradual cooker for simpler cleanup.
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