Last week it was cold and dreary, especially for March. My wishful thinking for Spring and sun and warmth clearly isn’t working, so I did what I do best when it’s cold: make (warm) soup. I’ve been on a kale-kick lately, so I knew I wanted kale in the mix. Add some potatoes and beans for protein, fiber, and substance, and I had a pretty delicious soup.
I knew BJ would like this soup, but I wasn’t expecting the (overwhelming, positive) response I received from my little sister. It was almost like my soup was the best meal she had ever eaten. (A compliment I don’t take lightly) She’s with my parents this week, and wants my mom to make it for her…again. Katie – this one’s for you! xo
3 medium Russet Potatoes, cut into small pieces
1 bunch of Kale, torn into bite-sized pieces
2 cans Cannellini Beans
1 Onion, diced
2 Tbsp Extra Virgin Olive Oil
6 cups Chicken Broth
1-2 cups of Water (optional)
2 cloves Garlic
1 Bay Leaf
Red Pepper Flakes
Salt & Pepper
Optional: Gruyere Cheese for topping
Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Add garlic and sauté for 2 minutes. Pour in the chicken broth and water; stir in the potatoes, S&P, Italian Seasoning, and Bay Leaf. 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 cannellini beans, kale, and simmer, for 30 more minutes. Optional: grate Gruyere cheese and top each bowl of soup with a helping of cheese.
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