2cupschopped B-size red potatoes, peeled, cut into 1-inch piece
2cupsfresh or frozen green beans, cut into 1-inch pieces
2cupskale, torn into bite-size pieces, lightly packed
1teaspoondried basil
1teaspoondried parsley
½teaspoonsalt
1/8teaspoonpepper
Instructions
Heat olive oil in a large saucepan over medium heat. Cook onions and carrots until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.
Add water or broth, cannellini beans, tomatoes, potatoes, green beans, kale, basil, parsley, salt and pepper. Bring to a boil. Simmer, uncovered, over low heat about 30 minutes to allow the flavors to blend.
Yield: 8 servings (serving size: about 1 cup)
Notes
Remove ribs from kale before using.
Substitute great northern beans for cannellini beans.
Use russet potatoes instead of red potatoes.
If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.