Recipe: Portuguese Kale and White Bean Soup (with parsnip and red potato, no meat)

KALE AND WHITE BEAN SOUP
"The Portuguese call this soup Caldo Verde. Serve this stew-like soup accompanied by toasted slices of whole wheat bread for a hearty meal."

2 tsp. extra-virgin olive oil
2 cups chopped onion
1 small parsnip, peeled and chopped
2 cloves garlic
3 cups canned vegetable broth
3 cups kale, stemmed and cut crosswise into 1/2-inch strips
1 medium red-skinned potato, peeled and cut into 3/4-inch cubes
1/8 tsp. red pepper flakes
1 (15 ounce) can cannellini beans, rinsed and drained
Salt and freshly ground pepper to taste

In a small Dutch oven, heat the oil over medium-high heat. Add the onion, parsnip, and garlic. Saute until the onion is translucent, about six minutes.

Add the broth, kale, potato and pepper flakes. Bring the soup to a boil, reduce the heat, and simmer for 20 minutes, until the kale is tender.

Add the beans and simmer until they are heated through.

Makes 4 servings
Source: the American Institute for Cancer Research