Savory Kale, Cannellini Bean, and Potato Soup

Savory Kale, Cannellini Bean, and Potato Soup

  • Ingredients 15 Count
  • Nutrition 220 Calories
  • Total Time 75 Minutes
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12 servings


imperial units us metric
  • 2 tbsps extra-virgin olive oil
  • 1 onions (diced)
  • 3/4 cup carrots (diced)
  • 4 cloves garlic (minced)
  • 3 cups low sodium chicken broth
  • 2 cups water
  • 1 cup white wine
  • 3 potatoes (halved and sliced)
  • 1/2 tsp fresh rosemary (chopped)
  • 1/2 tsp chopped fresh sage
  • 1/2 tsp chopped fresh thyme
  • 16 ozs cannellini beans (rinsed and drained)
  • 2 cups kale leaves (finely chopped)
  • 1 red chili peppers (small, seeded and chopped fine)
  • ground black pepper (to taste)


BPrep Time15 min

BTotal Time1 hr 15 min

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Nutrition Facts

Amount Per Serving
Calories 220 Calories from Fat 30
% Daily Value *
Total Fat 3.5g 5%
Saturated Fat 0g 0%
Trans Fat
Cholesterol 0%
Sodium 40mg 2%
Potassium 1050mg 30%
Total Carbohydrate 35g 12%
Dietary Fiber 7g 28%
Sugars 2g
Protein 12g
Vitamin A 60%
Vitamin C 40%
Calcium 10%
Iron 25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.



Recipe Tags

1 Reviews

Diana R. 2015-05-29T23:19:00Z 1 1 1 1 1
A very tasty and satisfying soup, but I do think that the order in which the ingredients are added should be modified: potatoes don’t need 50 minutes to cook, and if they overcook they lose their texture and become mushy. I think it is best to add kale first, and stir in the potatoes in the last 20 minutes. Other than that, I followed the recipe as written. I didn’t add any salt because the chicken broth I used contained some, but I did sprinkle parmesan cheese when I served it on individual dishes. A great winter soup!
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