Rosemary White Bean Chowder

Rosemary White Bean Chowder
Serves 6

  • 2 TBS Extra Virgin Olive Oil
  • 1 yellow onion, diced
  • 4 cups chicken or vegetable broth, low sodium
  • 1-2 TBS s.a.l.t. sisters Herbes de Provence with Sea Salt
  • 12 oz unpeeled red potatoes, diced
  • 2½ cups coconut milk
  • 1/3 cup flour
  • 1 can Cannellini beans, drained and rinsed
  • 2-3 oz kale, chopped


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.