Recipe for Kale and White Bean Soup with Parsnip and Potato

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Yield:

Ingredients:

Amount	Ingredient
2 tsp	extra-virgin olive oil
2 cup	chopped onion
1 sm	parsnip peeled and chopped
2 x	cloves garlic
3 cup	non-fat canned chicken or vegetable broth
3 cup	stemmed kale in 1/2"strips
1 med	red skinned potato peeled and chopped
1/8 tsp	red pepper flakes
15 oz	cannellini beans, cooked rinsed and drained

Instructions:

Instructions: 1. In a small Dutch oven, heat oil over medium heat. Add onion, parsnip and garlic. Saute until onion is translucent, about 6 minutes. Add broth, kale, potato and pepper flakes.

2. Bring soup to boil, reduce heat and simmer 20 minutes, or until kale is tender.

3. Add beans and simmer until they are heated through.

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