Sheet Pan Tortilla and Eggs with Tomatillo Sauce

White Bean and Kale Chowder

White Bean and Kale Chowder

Olive oil
2-3 stalks celery, chopped
2 sprigs rosemary, finely chopped
Salt, pepper
Bag frozen cubed hash-browns (no added oil or salt), defrost
2 large parsnips, peeled and chopped
Bag of prewashed kale, cut into ribbons
1 box no-salt white beans, drained but not completely (leave a little “bean juice”)
Chicken or veggie broth

Heat oil in a pot. Add celery and parsnips, cook until softens. Add broth, potatoes, rosemary, salt and pepper. Cook until potatoes are cooked through. Add beans and kale and cook for a bit more so flavors meld. Serve in bowls.

By: K2

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