Caldo Verde

1 tablespoon olive oil
1 medium yellow onion, chopped
2-3 cloves garlic, minced
4 cups vegetable stock
4 cups diced white potatoes (peeled or unpeeled)
1/2 teaspoon salt
1/2 teaspoons ground white or black pepper
2 cups chopped, packed kale or chard
1 15 oz. can white kidney beans (cannellini) drained
1/4 cup diced roasted sweet red peppers or pimientos
1/4 cup chopped fresh parsley


In large saucepan, heat oil
Add onion and garlic, saute for about four minutes
Add stock, potatoes and dried seasonings and cook 20-25 minutes over medium heat, stirring occasionally
Stir in kale, beans roasted red peppers and parsley and cook ten minutes more
Remove from heat and let stand 10 minutes
To thicken, mash the potatoes against the side of the pan

Serve with warm baquette