Wednesday, March 10, 2010

Savory Kale, Bean, and Potato Soup

This recipe shared by WE CSA member Audrey. Thanks Audrey!

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced (or 2 leeks)
  • 3/4 cup diced carrot
  • 4 cloves garlic, minced
  • 3 cups low-sodium chicken broth (or vegetable broth)
  • 2 cups water (or vegetable broth)
  • 1 cup 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 (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
  • 1 lb smoked sausage such as turkey kielbasa (optional), sliced crosswise 1/4 inch thick

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 just tender, about 20 minutes. Add the cannellini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes. This soups tastes even better when reheated the next day.

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