Ingredients:
-1/2 cup chopped sweet onion
-2 cloves garlic, minced (or 1 tsp garlic powder)
-1 tbsp extra virgin olive oil
-3 cups chopped kale
-2 diced sweet potatoes (if you have some left-over roasted ones it gives more flavour)
-1 large roasted beet, chopped
-3 cups low sodium, low fat vegetable or chicken broth
-2 cups water
-2 cups cooked pasta (rotini or penne)---this is optional and use whole wheat!
-salt and freshly ground black pepper to taste
-crushed red hot chili peppers and Parmesan cheese for garnish
Directions:
1. In large pot, heat olive oil over medium heat and saute onion until soft; add in garlic and saute for one minute.
2. Add the kale and allow to wilt while stirring. Add the broth and the potatoes. Reduce heat and simmer until all flavours are blended, about 20 minutes. If you are using uncooked sweet potatoes cook until they are soft. Season with salt and pepper to taste. Stir in the cooked pasta if you are using it.
3. Ladle into bowls and garnish with chili peppers and cheese.
