Savory Kale, Cannellini Bean, and Potato Soup

2 tablespoons extra-virgin olive oil

1 onion, diced

¾ cup diced carrot

4 cloves garlic, minced

3 cups low-sodium chicken broth

2 cups water

1 cup white wine

3 potatoes, halved and sliced

½ teaspoon chopped fresh rosemary

½ teaspoon chopped fresh sage

½ teaspoon chopped fresh thyme

1 (16 ounce) can cannellini beans, rinsed and drained

2 cups finely chopped kale leaves

1 small red chile pepper, seeded and chopped fine

ground black pepper to taste

Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.

Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.