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Rosemary White Bean Chowder

Rosemary White Bean Chowder



  1. In a large dutch oven, heat the oil. Add the onion and saute for 5-7 minutes, or until tender and golden.
  2. Stir in the broth along with the Spice Blend and potatoes. Bring to a boil. Then, turn the heat to low and allow to simmer for about 30 minutes, or until the broth is fragrant with the smell of rosemary.
  3. Meanwhile, whisk the flour into the milk. After the broth has simmered, stir in the flour and milk mixture along with the and cannellini beans. Turn heat up to medium until it reaches a slow boil again. Then, turn the heat back down to low to maintain a simmer. Simmer until the potatoes are tender.
  4. Just before serving, stir in the kale and cook until tender and wilted, about 3 - 5 minutes over low.
  5. Serve


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