Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion , diced
• 0.75 cups diced carrot
• 4 cloves garlic , minced
• 3 cups low-sodium chicken broth
• 2 cups water
• 1 cup white wine
• 3 potatoes , halved and sliced
• 0.5 teaspoons chopped fresh rosemary
• 0.5 teaspoons chopped fresh sage
• 0.5 teaspoons chopped fresh thyme
• 1 , 16 ounce
• 2 cups finely chopped kale leaves
• 1 small red chile pepper , seeded and chopped fine
• ground black pepper to taste

Instructions

1. 1 Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes. Stir in carrot and garlic; cook for 5 minutes more.
2. 2 Pour in chicken broth, water, and white wine; stir in potatoes, rosemary, sage, and thyme. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes.
3. 3 Add cannelini beans, kale, chile pepper, and black pepper; simmer, covered, for 30 more minutes.

Nutrition per serving