Kale soup with white beans

Interesting enough this soup turned out to be favorite among the teenagers visiting my home.

1 tbsp. olive oil
1 onion, chopped
2 medium carrots, chopped
1 red or orange bell pepper, chopped
1 clove garlic, minced
4 cups of vegetable stock or water
3 red potatoes, cleaned and diced
1 12-oz can giant white beans in tomato sauce from Trader Joes
or 1 16-oz can of cannelini beans drained
1 14.5-oz can of diced tomatoes
1/2 bunch of organic kale thinly chopped after removing coarse stems
Salt and pepper
1 tbsp flat leaf parsley, chopped

Heat the olive oil and saute the onion for 5 minutes until lightly browned.  Add carrots, pepper, and garlic and cook for another 5 minutes stirring occasionally.  Add stock, potatoes, beans, tomatoes, kale, salt, pepper, and parsley.  Bring to boil and simmer for 5-10 minutes.  Turn the stove off and let the soup stand for another 10 minutes before serving.

Very colorful, quick, and tasty.

 - Dr. Mariam