Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons olive oil
  • 1 medium onion (chopped)
  • 1 large stalk celery (diced)
  • 1 medium carrot (diced)
  • 3 garlic cloves (minced)
  • 3/4 teaspoon crushed dried rosemary
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes (less to taste)
  • 1/4 teaspoon ground pepper
  • 2 tablespoon tomato paste
  • 1 1/2 pounds Little Potato Company Creamer potatoes (I used Blushing Belle, cut into 1/2-inch pieces)
  • 7 cups low sodium vegetable broth
  • 1 14 ounce can of Great Northern beans, drained & rinsed
  • 4 cups chopped kale
  • 1/2 teaspoon salt (or to taste)

Instruction

  • Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery and carrot, and cook until the vegetables begin to soften, about 5 minutes.
  • Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 1 minute.
  • Stir in the tomato paste and cook for 1 minute.
  • Add the potatoes and vegetable broth, and bring to a boil over medium-high heat. Decrease heat slightly and cook at a lively simmer for 15 minutes.
  • Add the beans and cook until the potatoes are tender, 10 to 15 minutes.
  • Stir in the kale and cook until just wilted, about 1 minute. Season with salt. Serve.