Potato and Kale Soup

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

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