adapted from The Curvy Carrot
1-2 teaspoons extra virgin olive oil
3 stalks celery, chopped
1/2 cup carrots, chopped (1-2 medium carrots)
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups water
4 cups chicken broth
5-6 red potatoes, chopped (leave the skins on)
2 15-oz cans cannellini beans (white kidney beans), or 5 cups fresh cooked beans
One large bunch kale
1/2 lb spicy Italian sausage, browned (optional)
Salt and pepper, to taste
- Strip kale leaves from stems. Slice stems into ¼” pieces (like celery). Chop leaves coarsely.
- In a sauté pan over medium heat, heat the olive oil.
- Add the celery, carrots, onion and kale stems, and cook, until the onions are softened, about 4-5 minutes or so.
- Add the garlic and cook, stirring constantly, for another minute or so. Remove from heat and set aside.
- Meanwhile, in a large saucepan over medium-high heat, bring the water and the broth to a boil.
- Add the cooked vegetables and the potatoes to the boiling mixture. Reduce the heat to medium-low and let simmer for about 20-30 minutes, or until the potatoes are cooked through.
- Add the beans, kale leaves, (and sausage if desired) and cook, stirring frequently, until completely heated through and the kale is wilted, about 10-15 minutes.
- Season with salt and pepper to taste.
- I left out the cream listed in the original recipe.
- I used chicken broth instead of the vegetable broth in the original recipe, because that was what I had on hand – if you want it to be vegetarian, go with the vegetable broth.
- The first time I made this, I added 1/2 lb spicy Italian sausage & left out the potatoes (I didn’t have any). The second time I left out the sausage and I thought it was still excellent, but my husband prefers it with the meat.
- You can discard the kale stems if you prefer, but with a little extra cooking they taste great & I hate to waste them.
- You can substitute Swiss chard or spinach for the kale.
- You can substitute white / great northern beans for the cannellini beans.