This might make a kale lover out of you, if you are not already. *Personally, I think if you are serving a Kale newbie, 1 pound is way to much to put in the soup so you might want to eyeball the amount until you are satisfied. And having a family with growing boys, I always add more potatoes.
Yields: 6 main course servings
Ingredients:
1/2 cup olive oil
3 large onions, finely diced (I get the frozen chopped onion)
4 garlic cloves, minced
2 bay leaves
10 cups vegetable stock or broth
1 (16 oz) can petite-diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed well, or 1 1/2 cups freshly cooked beans
*1 pound kale, leaves torn from stems and finely chopped (10 cups leaves)
*3 medium-size red-skinned potatoes, unpeeled and cut into 1/2 inch pieces
2 teaspoons paprika
dash cayenne pepper
1 tsp salt
pepper to taste
Heat oil in large stockpot over medium heat. Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.
Raise the heat to high, stir in all the remaining ingredients, bring soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.
Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender or food processor. Return it to the soup and stir to blend. The soups flavor will intensify with time, so don't hesitate to make a few days in advance.
Yields: 6 main course servings
Ingredients:
1/2 cup olive oil
3 large onions, finely diced (I get the frozen chopped onion)
4 garlic cloves, minced
2 bay leaves
10 cups vegetable stock or broth
1 (16 oz) can petite-diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed well, or 1 1/2 cups freshly cooked beans
*1 pound kale, leaves torn from stems and finely chopped (10 cups leaves)
*3 medium-size red-skinned potatoes, unpeeled and cut into 1/2 inch pieces
2 teaspoons paprika
dash cayenne pepper
1 tsp salt
pepper to taste
Heat oil in large stockpot over medium heat. Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.
Raise the heat to high, stir in all the remaining ingredients, bring soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.
Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender or food processor. Return it to the soup and stir to blend. The soups flavor will intensify with time, so don't hesitate to make a few days in advance.
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