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