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.