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Kale and White Bean Soup with Parsnip and Potato

2 tsp. extra-virgin olive oil
2 cups chopped onion
1 small parsnip -- peeled and chopped
2 cloves garlic
3 cups non-fat canned chicken or vegetable broth
3 cups stemmed kale -- in 1/2"strips
1 medium red skinned potato -- peeled and chopped
1/8 teaspoon red pepper flakes
15 ounces cannellini beans, cooked -- rinsed and drained
salt and freshly ground pepper to taste


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.

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

Add beans and simmer until they are heated through.


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