By Ali Lopez
I am a big fan of white beans and creamy chowders. So this combination is perfect and creamy without any added cream!
2 tablespoons extra-virgin olive oil
5 cloves garlic, minced
1 large leek, white and light green parts, sliced in half moons
3 carrots, diced
3 stalks celery, diced
salt and pepper, to taste
1/2 cup dry white wine, optional
8 cups vegetable broth
2 pounds potatoes, cut into 1-inch chunks (about 4 cups)
2 (15 oz.) can white beans, drained and rinsed
1 small bunch kale or swiss chard, stems removed and leaves chopped (about 4 cups)
Fresh grated Parmesan cheese, optional garnish
- Heat oil in a large soup pot over medium heat. Add leek and cook, stirring often until the leek is starting to soften and then add the garlic. Cook until they are fragrant but not browned. Stir in carrot, celery, salt, pepper, and continue to cook, stirring often until the vegetables are starting to soften and starting to brown slightly.
- Add wine and cook until mostly evaporated, 2 to 3 minutes. Add broth and potatoes, cover and bring to a boil. Stir the soup, then add the beans and kale and simmer until the potatoes are tender and the kale is cooked, 12 to 15 minutes.
- f you’d like you can take out a cup or two of the soup and puree it in your blender then add it back to the soup for added creaminess. Garnish with parmesan if you like.