Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 large carrots, chopped
• 5 garlic cloves, minced
• 2 teaspoons rosemary
• 1 teaspoon sage
• 1 teaspoon basil
• 1 teaspoon oregano
• 1½ pounds red potatoes or sweet potatoes, cubed
• 4 cups chicken or vegetable broth
• 1 (15 ounce) can cannellini beans
• 1½ cups half & half
• 2 handfuls chopped kale
• ⅓ cup grated parmesan cheese
• ¼ teaspoon nutmeg
• salt and pepper

Instructions

1. Heat butter and olive oil in a large pot over medium heat.
2. Add the chopped onions and carrots with a sprinkle of salt and pepper. Sauté for 6 minutes.
3. Add the garlic, rosemary, sage, basil, and oregano to the pot. Sauté for an additional 2 minutes.
4. Add the potatoes, broth, and beans. Simmer until the potatoes are tender; about 12 to 15 minutes.
5. Stir in the half & half, kale, parmesan, and nutmeg.
6. Season to taste with salt and pepper.
7. Enjoy!