Take your senses on an aromic journey with this recipe.

Ingredients

2 Tablespoons olive oil
1 medium onion
2 carrots
4 cups clear vegetable broth (non-tomato based)
1 cup water (or add more vegetable broth instead)
4 cloves garlic
1 cup white wine *
3 medium potatoes
1 teaspoon fresh rosemary, sage, and thyme (rough estimate) OR
1/2 teaspoon dried rosemary, sage, and thyme
16 ounces cannelli beans
2 cups kale
1/2 cup red pepper
1/4 teaspoon red pepper flakes (more or less to your liking)
sea salt and fresh ground pepper to taste

     Directions Below

 

Step ONE:

2 Tablespoons olive oil

1 medium onion, diced

2 carrots, peeled and diced

Heat olive oil on medium heat. Add onion and carrots. Cook for about 10 minutes. 

Step TWO:

4 cups clear vegetable broth (non-tomato based)

1 cup water (or add more vegetable broth instead)

4 cloves garlic, crushed

1 cup white wine *

3 medium potatoes, sliced in half and in half again to resemble half moon

1 teaspoon fresh rosemary, sage, and thyme (rough estimate) or 1/2 teaspoon dried rosemary, sage, and thyme

Add above to Step ONE. Cover with lid and bring to boil. Once boiling, reduce heat to medium. Cook until potatoes are fork tender. Approximately 10-15 minutes.

Step THREE:

16 ounces cannelli beans, drained and rinsed

2 cups kale, chopped with ribs removed

1/2 cup red pepper, diced

1/4 teaspoon red pepper flakes (more or less to your liking)

sea salt and fresh ground pepper to taste

Add ingredients to Step TWO. Cook covered for about 30 minutes on medium-low.

TIP:

*I like to use a dry white wine like a nice Sauvignon Blanc for a richer flavor. I've used sweeter wines like a Riesling before and it's turned out great. Experiment and see what one you like best. Remember, always cook with a wine that you will enjoy drinking!