Italian Bean And Potato Soup With Kale Recipe
1 (14.5 oz) can Italian stewed, chopped tomatoes, undrained
2 (15-oz) cans cannellini beans, undrained
2 tsp olive oil
1 small red or white onion, finely chopped
2 medium cloves garlic, peeled and minced
1 small red or yellow bell pepper, chopped
3/4 tsp dried Italian seasoning, crushed
1/2 tsp dried rosemary, crushed
1 large red potato, diced
1 (14.5 oz) can vegetable broth
1 cup water 4 cups chopped kale leaves
1. Empty one of the cans of beans onto a plate and mash with a fork. Set aside.
2. Heat olive oil over medium heat in big pot. Add onion and saute 5 minutes. Then add garlic, pepper, Italian seasoning, an drosemary, saute another 5 minutes.
3. Stir in canned tomatoes, mashed beans, the other can of whole beans, the potato, the broth, and the water. Bring to a boil and then reduce heat to medium-low. Cover, simmer for 25 minutes, stirring now and then.
4. Stir in kale leaves and cook for 10 minutes.
I served this with cornbread.
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