Savory Kale, Cannellini Bean, and Potato Soup

2 tablespoons extra-virgin olive oil
1 onion, diced
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup water
1 cup white wine
2 russet potatoes, peeled and cut into 1/2" cubes
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 chili pepper, seeded and chopped fine
ground black pepper to taste

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 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.

Yield: 4 servings

Source: allrecipes.com

Thoughts: I am a broth person, and this soup came out much more dense than I thought it would! Next time, I will cut back the potatoes, probably only to 1, and perhaps add another cup of liquid. I'm not positive that I got the right kind of chili pepper...I bought the only kind Safeway had, so it was probably meant to be a bit more spicy. This was my first time cooking with wine...I used a Pinot Gris on the advice of my friend Sarah (yay!) which I don't think I've ever tried before, so I'm not sure if I even tasted it in the soup haha. I actually had to borrow a bottle opener from my neighbor because I realized I didn't own one right as I was supposed to add the wine to the pot! I will definitely give this recipe another try with the modifications I mentioned.

Rating: 3