Recipe: Powerhouse White Bean Soup

POWERHOUSE WHITE BEAN SOUP

2 tablespoons extra virgin olive oil
1 cup thinly sliced onion
4 cups kale leaves, cut into bite-size pieces (remove the thick stems)
2 cans (15 ounces each) white beans, rinsed and drained
1 1/2 to 2 teaspoon dried oregano, to taste
4 cans (15 ounces each) fat-free reduced-sodium chicken broth
1 1/2 cups rotini pasta noodles, preferably whole wheat
Cayenne pepper, to taste (optional)
Freshly ground black pepper, to taste

In a large soup pot set over medium heat, saute the onion in the oil for 3 minutes, stirring often.

Add the kale and saute it another minute.

Add the beans, the chicken broth and the oregano. Bring the soup to a boil. Add the rotini and cook, covered, until tender. (Check package instructions for time.)

This is a mild soup, so, before you serve it, spice it up with cayenne and black pepper, to taste.

Save your leftover soup in the refrigerator for tomorrow, or freeze it for a later date.

Makes 6 servings
Source: American Institute for Cancer Research