Kale, White Bean & Potato Soup

 Soups are great in the winter- keep you warm and are very filling.  They are also amazing when you need to use up what is left over in your fridge.  As long as you have some vegetables left over and beans- a soup can be made within minutes. 

 Kale, White Bean & Potato Soup

2 tbsp olive oil
1 medium red onion, chopped
3 garlic cloves, minced
4 cups veggie broth
2 cups water
1 tbsp red wine
salt & pepper to taste
1 tbsp red pepper flakes
1 can (14 oz) white beans, rinsed and drained
2 cups carrots, diced
5 baby red potatoes, diced
4 cups kale
4 lemon wedges
Parmesan cheese, shredded (optional)

Heat olive oil in large saucepan, and saute onion and garlic for about 5 minutes, or until onion is translucent.  Add veggie broth, water, wine, salt, pepper, red pepper flakes.  Bring mixture to a boil, then add beans, potatoes, carrots and kale.  Return to boil and then reduce to medium heat, cook for 25 minutes until veggies are cooked.  Squeeze lemon juice from each lemon wedge into each soup bowl, sprinkle with Parmesan cheese.

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One response to “Kale, White Bean & Potato Soup

  1. Pingback: Green Veggie Rice with Fried Egg | Fifthfloorkitchen's Blog

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