Vegetarians and non-vegetarians alike will enjoy this hearty soup.

Portuguese Kale and Potato Soup

2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced 4 cups water 4 cups peeled and diced potatoes 1/2 teaspoon salt 1/2 teaspoon ground white pepper 2 cups chopped rinsed kale 1 (15-ounce) can white beans, drained and rinsed 1 red bell pepper, roasted and diced (see note) 1/4 cup chopped flat-leaf parsley

Heat large saucepan over medium-high heat. Add oil then onion and garlic, and sauté for about 5 minutes. Add the water, potatoes, salt and pepper; bring to a boil. Lower heat to a simmer and cook uncovered 20 minutes, stirring occasionally.
Stir in the kale, beans, pepper and parsley, cook 10 minutes more until kale wilts and soup is heated through. Turn off the heat and let stand for about 10 minutes. Ladle the soup into bowls and serve with warm crusty bread.

Makes 6 servings.

Cooking Tip: For a thicker soup, add beans to cooked potatoes and purée half the mixture before adding rest of the ingredients. Try a waxy, lower-starch potato for a chunkier soup.

Note: Roasting Peppers: Roast peppers by placing them under the broiler, holding them over a gas flame or roasting them on the stovetop in a cast-iron skillet until charred.

In the broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.
Over a gas flame: (If only one or two peppers are being roasted, this method may be preferable) Holding the pepper in tongs over a medium-low to medium flame, turn pepper as it bubbles and blackens, about 15 minutes. Transfer pepper into a paper bag; close bag and set aside until cool, about 15 minutes more.
In a cast-iron skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.
After cooling, peel peppers by gently pulling off skin.