Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Simply Bean Soup
Details
- Serving Size: 1
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 21 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 2 tablespoons Butter
- 1 Small Onion, Chopped
- 2 cloves Garlic, Minced
- 3 15.8s Oz. Cans White Beans, Rinsed and Drained
- 1 tablespoon Fresh Basil, Chopped
- 1 tablespoon Fresh Rosemary
- 1 tablespoon Fresh Thyme
- 1 cup White Wine
- 3 cups Veggie or Chicken Broth
- 1/4 cup Sherry
- Salt and Pepper to Taste
Instructions
Melt the butter in a pan on medium heat.
Add in the onion and garlic and let it cook up for 2 to 3 minutes.
Add in the beans and the fresh herbs.
Next up, add in the wine and broth.
Allow the mixture a few minutes to heat back up and then turn the heat down a notch to medium low.
Smooth out the soup either with an emulsifier or in batches in your blender.
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