16 ounce .5 can cannellini beans rinsed drained canned
0.8 cup carrots diced
0.5 teaspoon rosemary fresh chopped
0.5 teaspoon sage fresh chopped
0.5 teaspoon thyme leaves fresh chopped
4 cloves garlic minced
6 servings ground pepper black to taste
2 cups kale leaves finely chopped
3 cups chicken broth low-sodium
2 tablespoons olive oil extra-virgin
1 onion diced
3 potatoes halved sliced
1 small chile pepper red seeded chopped fine
2 cups water
1 cup white wine
Equipment
dutch oven
Directions
Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes.
Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.
