The Olive Bin

Rosemary White Bean Chowder

In a large pot over medium heat, warm EVOO and sauté diced onion until tender. Stir in broth, Herbes de Provence with Sea Salt, and diced potatoes, bring to a boil then reduce to a simmer for 30 minutes until potatoes are tender. In a bowl, whisk coconut milk with flour, then add to the pot along with drained Cannellini beans. Bring the chowder to a boil over medium heat, then reduce to a simmer for 10-15 minutes until slightly thickened. Stir in chopped kale and cook until wilted, 3-5 minutes.
Soups
Print
logo

Ingredients

Number Of Servings: 4-6

2 T The Olive Bin EVOO

1 yellow onion, diced

4 C chicken or vegetable broth, unsalted

1-2 T Salt Sisters Herbes de Provence with Sea Salt

12 oz. unpeeled red potatoes, diced

2 ½ C coconut milk

1/3 C all purpose flour

1 can Cannellini beans, drained and rinsed

2-3 oz. kale, chopped

Directions

  1. In a large pot over medium heat, warm EVOO and sauté diced onion until tender.
  2. Stir in broth, Herbes de Provence with Sea Salt, and diced potatoes, bring to a boil then reduce to a simmer for 30 minutes until potatoes are tender.
  3. In a bowl, whisk coconut milk with flour, then add to the pot along with drained Cannellini beans.
  4. Bring the chowder to a boil over medium heat, then reduce to a simmer for 10-15 minutes until slightly thickened.
  5. Stir in chopped kale and cook until wilted, 3-5 minutes.

Associated Products

Extra Virgin Olive Oils
Extra Virgin Olive Oils
Buy This Product
View More Recipes
Herbes de Provence with Sea Salt
Herbes de Provence with Sea Salt
Buy This Product
View More Recipes
« Back to Soups