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Rosemary White Bean Chowder
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 yellow onion, diced
- 4 cups chicken or vegetable broth, low sodium
- 1-2 tablespoons s.a.l.t. sisters Herbes de Provence with Sea Salt
- 12 ounces unpeeled red potatoes, diced
- 2 ½ cups coconut milk
- 1/3 cup flour
- 1 can Cannellini beans, drained and rinsed
- 2-3 ounces kale, chopped
Instructions
- In a large pot, heat the EVOO. Add the onion and sauté until tender, about 5 minutes. Stir in the broth, Herbes de Provence, and potatoes; bring to a boil. Turn the heat to low and simmer for 30 minutes. In a medium bowl, add the coconut milk and flour, whisk until combined. Once the broth has simmered, stir in the milk and flour mixture along with the Cannellini beans. Turn heat up to medium until it reaches a boil, then reduce heat and simmer until potatoes are tender. Add the kale and cook until wilted, about 3-5 minutes. Serve hot.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/