Ingredients
✓ 2 tablespoons olive oil
✓ 1 medium onion, finely chopped
✓ 2 cloves garlic, minced
✓ 2 medium carrots, finely chopped
✓ 2 stalks celery, finely chopped
✓ 2 medium potatoes, diced
✓ 2 sprigs fresh rosemary
✓ 2 sprigs fresh thyme
✓ 4 cups kale or spinach, chopped
✓ 4 cups vegetable broth
✓ 1 can (15 oz) cannellini beans, drained and rinsed
✓ Salt, to taste
✓ Freshly ground black pepper, to taste
Instructions
✓ Heat olive oil in a large pot over medium heat.
✓ Sauté onions until translucent, about 5 minutes.
✓ Add carrots and celery; sauté for an additional 5-7 minutes or until soft.
✓ Add diced potatoes, stirring gently to combine with the other vegetables.
✓ Season with salt and pepper; cook for another 3-5 minutes.
✓ Stir in rosemary and thyme; let infuse for a couple of minutes.
✓ Pour in vegetable broth and bring to a boil over medium-high heat.
✓ Reduce heat to low, cover the pot, and simmer for about 20-25 minutes or until potatoes are tender and vegetables are fully cooked.
✓ Add chopped kale or spinach and cook for another 3-5 minutes.
✓ Stir in cannellini beans; adjust seasoning as needed.
✓ Simmer for an additional 2-3 minutes to meld flavors.
Notes
Ensure potatoes are cooked just until tender to avoid a mushy texture. Taste frequently for seasoning as you go along.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15