Beans and Greens Soup

By kathleentirpak

Ingredients

• 3 Tablespoons olive oil
• 1 large thinly sliced white onion
• 3 cloves minced garlic
• 3 finely chopped Anaheim ( mild )
• chile peppers
• 1 teaspoon oregano
• 2 1/2 cups chopped kale or savoy cabbage
• 14 ounce can borlotti ( cranberry )
• or pinto or cannellini beans, drained
• 4 cups chicken stock
• garnish : 1/4 cup chopped cilantro

Preparation

Step 1

Saute the onion, garlic, and chiles at medium heat. Add the oregano and cook 1 minute. Add the kale or cabbage and cook until wilted, stirring to prevent sticking. Add the beans and chicken stock. Bring to a boil, then reduce heat, cover, and simmer for at least 10 minutes or until beans are heated through. Garnish with cilantro.