Recipe: White Bean Soup with Rotini (serves 2-3)

WHITE BEAN SOUP WITH ROTINI

1 tablespoon extra virgin olive oil
1/2 cup thinly sliced onion
2 cups kale leaves, cut into bite-size pieces
1 (15 ounce) can white beans, rinsed and drained
30 ounces fat-free reduced-sodium chicken broth
1 teaspoon dried oregano
3/4 uncooked cup rotini pasta noodles (preferably whole wheat)
Freshly ground black pepper to taste
Ground cayenne pepper to taste (optional)

In large saucepan set over medium heat, saute onion in oil for 3 minutes, stirring often.

Add kale and saute another minute.

Add beans, chicken broth and oregano. Bring to boil. Add rotini and cook, covered, until noodles are tender (check package instructions for time).

Before serving, season with pepper and cayenne to taste.

Makes 2-3 servings
Source: American Institute for Cancer Research, March 2004