Kale and Cannellini Bean Soup August 22 2014


2T Extra Virgin Olive Oil

1   Onion (sweet)- medium dice

3/4 c. Carrot -medium dice

4 Garlic cloves

3 c. Chicken Broth (or use Vegetable to make this dish vegetarian)

2 c. Water

1/2 c. White Wine

2 Potatoes (medium sized)- small dice

1/2 t Rosemary chopped fine

1/2 t Thyme chopped fine

1 Can of cannellini beans

2 c. Kale -chopped with ribs removed

To taste: red pepper flake, black pepper, and salt



1) Heat oil in sauce pot and add diced onions, sweat onions till tender (about 5-10 minutes)

2) Add garlic and carrots and saute 5 more minutes

3) Deglaze pan with white wine, then reduce liquid till almost dry

4) Add chicken broth and water- bring to a boil, reduce it to a simmer

5) Add potatoes, rosemary, and thyme

6) Cook until potatoes are fork tender, then add cannellini beans, kale and crushed red pepper flakes

7) Simmer for 5 minutes, then season with salt and pepper to taste

8) Simmer for an additional 30 minutes to bring all the flavors together, then adjust seasoning to desired salt and pepper levels 



-Use flavored olive oils like garlic or rosemary for an added layer of flavor

-Pick fresh herbs from the community garden outside of the flavor exchange

-Add bacon crumbles, or browned ham with onions in the beginning to add some protein to this dish


Recipe and Demo Courtesy of Chef Clay White at The Flavor Exchange