White Bean Caldo Verde

This recipe is modified from the cookbook, Forks Over Knives. My family likes a bit of hot sauce added, but we add to individual bowls because daughter doesn't tolerate the spiciness. Some substitutions I have used include using prepared and packaged baby kale instead of a full head of kale, using more potatoes to use them up (may need to increase stock), and using olive oil to sauté the onions. The recipe below is from the cookbook.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  large yellow onion, peeled and diced
• 6  garlic cloves, peeled and minced
• 4  cups  low sodium vegetable broth
• 2  large russet potatoes, peeled and diced
• 1  large  bunch kale, ribs removed, chopped
•  one 15-ounce can white beans, such as cannellini or  great northern bean, drained and rinsed
•  salt & freshly ground black pepper

Directions

1. Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.
2. Add the garlic and cook for another minute,.
3. Add vegetable stock, potatoes, kale, and cannellini beans and cook, covered for 25 minutes.
4. Season the soup with salt and pepper and cook, uncovered for another 5 minutes.