Herbes de Provence with Sea Salt

Rosemary White Bean Chowder

• 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 Canellini beans, drained and rinsed
• 2-3 oz kale, chopped

Directions
In a large pot, heat the EVOO.  Add the onion and sauté until tender, about 5 minutes.  Stir in 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 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.